Mexican > Vegetarian Option

Vegetarian Torta Ahogada with Mushrooms Recipe

Ingredients with Measurements:
- 1 large French bread loaf
- 2 cups of sliced mushrooms
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can of diced tomatoes
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 cups of vegetable broth
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Large skillet
- Blender or food processor
- Large pot

Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the French bread loaf in half lengthwise and remove some of the bread from the inside to create a hollow space.
3. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and cook until softened.
4. Add the mushrooms, cumin, chili powder, oregano, salt, and pepper to the skillet and cook until the mushrooms are tender.
5. Add the can of diced tomatoes to the skillet and stir to combine.
6. Pour the vegetable broth into a large pot and bring to a simmer.
7. Using a blender or food processor, blend the mushroom mixture until smooth.
8. Place the hollowed-out French bread halves in a baking dish and pour the mushroom mixture into the hollowed-out space.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 10-15 minutes, or until the bread is heated through.
10. Remove the baking dish from the oven and carefully pour the hot vegetable broth over the top of the bread until it is completely submerged.
11. Garnish with chopped cilantro and lime wedges.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 290
Fat: 6g
Carbohydrates: 50g
Protein: 10g
Fiber: 6g

Substitutions for ingredients:
- You can use any type of mushrooms in this recipe.
- If you don't have vegetable broth, you can use water instead.

Variations:
- You can add other vegetables to the mushroom mixture, such as bell peppers or zucchini.
- You can add shredded cheese to the top of the bread before baking.

Tips and tricks:
- Make sure to remove enough bread from the inside of the French bread halves to create a hollow space for the mushroom mixture.
- Be careful when pouring the hot vegetable broth over the bread to avoid burning yourself.

Storage instructions:
This recipe is best served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the torta ahogada in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the torta ahogada on a large platter and garnish with chopped cilantro and lime wedges.

Garnishes:
Chopped cilantro and lime wedges.

Pairings:
This recipe pairs well with a side of rice and beans.

Suggested side dishes:
Rice and beans.

Troubleshooting advice:
- If the bread becomes too soggy, try using less vegetable broth next time.
- If the mushroom mixture is too thick, add more vegetable broth to thin it out.

Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.

Food history:
Torta ahogada is a traditional Mexican sandwich that originated in the city of Guadalajara.

Flavor profiles:
This vegetarian torta ahogada is savory and slightly spicy, with a tangy tomato flavor.

Serving suggestions:
Serve the torta ahogada with a side of rice and beans for a complete meal.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Umami, Aromatic