And this is one dish he uses garlic mojo. Any mushrooms will do (how can you go wrong with mushrooms AND bacon?).
Please go to the above link for directions (and video)
12 ounces mushrooms — I love a mixture of cultivated shiitakes and oysters with a handful of wild mushrooms (porcini, chanterelle, hedgehog) thrown in, sliced 1/2- inch thick (you’ll have about 6 cups of slices)
2 large (or 4 small) hoja santa leaves OR 32 large epazote leaves
2 medium-thick slices of bacon, cut into 1/4-inch pieces
1/3 cup slow-cooked garlic mojo (stirred before measuring)
1/2 teaspoon salt
1 or 2 limes, cut in wedges