Wild Mushroom Quesadillas

Serves 8


  • 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.

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