Recipe Card
The Wild Mushroom Quesadillas I Make for Busy Weeknights
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 8
- Calories
- 291 kcal
- Carbs
- 17.00 g
Ingredients
- 4 tablespoonsvegetable oil
- 1 poundchanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake)
- —Salt and freshly ground black pepper
- ½ cupminced yellow onion
- 4 ouncesgrated Oaxaca or domestic Muenster cheese
- 4 ouncesgrated panela or aged mozzarella cheese
- 4 ouncesgrated cotija or Parmesan cheese
- 1/3 cupfinely chopped cilantro leaves
- ½ teaspoondried oregano
- Pinchground coriander
- 8 8-inchflour or corn tortillas, preferably homemade
Instructions
- 1
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
- 2
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
- 3
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
- 4
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.