Tortas Ahogadas de Hongos (Guadalajara Mushroom Drowned Sandwiches)
Crusty rolls packed with garlicky mushrooms and beans, then drowned in a warm tomato sauce with a fiery chilli salsa on the side. Eat with a fork and napkins.
- Time50 min
- LevelMedium
- Costabout £2.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the red onion in a bowl with the lime juice and a pinch of salt. Leave to pickle while you cook.
- 2
For the drowning sauce, put the tomatoes, small onion, sauce garlic, tomato purée, 250 ml water, cumin and salt in a pan. Simmer for 15 minutes, then blend until smooth and return to the pan to keep warm.
15 min - 3
For the hot salsa, simmer the chillies in the vinegar and 100 ml water for 5 minutes, then blend with a pinch of salt until smooth. Strain if you want it very smooth.
5 min - 4
Heat the olive oil in a large frying pan over a high heat. Fry the mushrooms for 8 minutes until browned and any liquid has gone. Add the chopped garlic, oregano and smoked paprika and cook for 1 minute.
9 min - 5
Warm the beans in a small pan with a splash of water and mash roughly with a fork for 4 minutes.
4 min - 6
Split the rolls, spread the inside with beans and pile in the mushrooms. Set each in a deep bowl.
- 7
Ladle the warm tomato sauce over each sandwich until nearly covered. Top with pickled red onion and serve with the hot salsa on the side, a little at a time.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
