WILD MUSHROOM QUESADILLAS
You don't have to use wild mushrooms, of course, but if you can get chanterelles - oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
Provided by Kim Severson
Categories brunch, dinner, lunch, quick, appetizer, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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 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 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.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 401 milligrams, Sugar 2 grams, TransFat 0 grams
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Fun Time
[email protected]These quesadillas were easy to make and very tasty. I would definitely recommend them to anyone looking for a quick and easy meal.
sk chaki
[email protected]I followed the recipe exactly and my quesadillas turned out great! The mushrooms were cooked perfectly and the cheese was melted and bubbly.
Lady Glint
[email protected]These quesadillas were a bit too greasy for my taste. I think I would use less oil next time.
Luqman Abdul hamed
[email protected]I made these quesadillas for my family and they loved them! The mushrooms were flavorful and the cheese was melted and gooey. I will definitely be making these again.
Mabinty S. Kamara
[email protected]These quesadillas were easy to make and very tasty. I would definitely recommend them to anyone looking for a quick and easy meal.
hal sbin
[email protected]I followed the recipe exactly and my quesadillas turned out great! The mushrooms were cooked perfectly and the cheese was melted and bubbly.
rylee welk
[email protected]These quesadillas were a bit too greasy for my taste. I think I would use less oil next time.
Md Shamim uddin
[email protected]I made these quesadillas for my family and they loved them! The mushrooms were flavorful and the cheese was melted and gooey. I will definitely be making these again.
Arerichelle Arturet
[email protected]These quesadillas were easy to make and very tasty. I would definitely recommend them to anyone looking for a quick and easy meal.
Zenashe Meteku
[email protected]I followed the recipe exactly and my quesadillas turned out great! The mushrooms were cooked perfectly and the cheese was melted and bubbly.
Jalile Butt
[email protected]These quesadillas were a bit bland for my taste. I think I would add some more spices next time.
Allen Brutuz
[email protected]I made these quesadillas last night and they were delicious! The mushrooms were flavorful and the cheese was melted and gooey. I will definitely be making these again.
Mojtba Ahmed
[email protected]These quesadillas were amazing! I used a variety of wild mushrooms that I found at my local farmers market, and the flavor was incredible. The quesadillas were also very easy to make, and they were a hit with my family and friends.