Wild Mushroom Quesadillas
- 4 Tablespoons vegetable oil
- 1-Pound chanterelles, black trumpet, or other wild mushrooms, roughly chopped
- ½ Cup minced yellow onion
- 4 Ounces grated domestic Muenster cheese
- 4 Ounces grated aged mozzarella cheese
- 4 Ounces grated Parmesan cheese
- ⅓ Cup finely chopped cilantro leaves
- ½ Teaspoon dried oregano
- Pinch of ground coriander
- Freshly ground black pepper
- 8 8-Inch flour or corn tortillas
- Yellow onion
- Domestic Muenster cheese
- Aged mozzarella cheese
- Parmesan cheese
- Cilantro leaves
- Dried oregano
- Ground coriander
- Flour tortillas
- Vegetable oil
- Black pepper
- 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.
- Add onions. Sauté, adjusting heat as necessary, until onions are soft and the entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
- 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.
- Place a large nonstick or well-seasoned skillet over medium heat and add remaining 2 tablespoons vegetable oil. While the pan heats, place a large spoonful of mushroom-cheese mixture into the center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in a 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.