Sharon chose to make Wild Mushroom Quesadillas as this weeks recipe from The Essential New York Times Cook Book. She brought me a sample and it was great!
Start off with some great tortillas. The recipes calls for flour or corn, Sharon chose corn. If you use corn forget about the regular store bought tortillas we have been using for years. Make your own!!! Or, buy these Hand Made Style Corn Tortillas. She bought La Tortilla Factory brand at Ralph's but I have found Trader Joe's hand made brand is excellent as well. They have so much flavor. They don't keep as long as those regular tortillas so plan on using them rather quickly.
The mushrooms are sauteed until the liquid evaporates.
Then the onions are added and cooked until golden brown.
The mixture is finely chopped and combined with the cheese, cilantro, oregano, and coriander.
The mixture is place on a tortilla, folded over and ready to cook.
The filled tortillas are cooked in oil until browned on both sides and the cheese has melted.
This mushroom mixture is so good. Sharon mentioned it would be good in meatloaf. I'm thinking of mini quesadillas for an appetizer party. Give it a try and get creative.
WILD MUSHROOM QUESADILLAS
1/4 cup vegetable oil
1 pound chanterelles, black trumpets, or other wild mushrooms (or substitute oyster, cremini, or clamshell mushrooms; do not use shitake), trimmed and roughly chopped
1/2 cup minced onion
1/4 pound Oaxaca or domestic Muenster cheese, grated
1/4 pound panela or fresh or smoked mozzarella cheese, grated
1/4 pound cotija or Parmesan cheese, grated
1/3 cup finely chopped cilantro
1/2 tsp. dried oregano
Pinch of ground coriander
Freshly ground black pepper
Eight 8-inch flour or corn tortillas
Place a medium saute pan over medium heat and add 2 TBSP. vegetable oil. When the oil shimmers, add the mushrooms and a generous pinch of salt and saute until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown, 7-10 minutes.
Add the onion and saute, adjusting the heat as necessary, until the onion is soft and the entire mixture is golden brown, about 5 minutes. Remove from the heat and allow to cool slightly.
Using a food processor or a knife, finely chop the mushroom-onion mixture, then transfer to a large bowl. Add the grated cheeses, cilantro, oregano, and coriander. Season to taste with salt and pepper.
Place a nonstick or well-seasoned cast-iron skillet over medium heat and add the remaining 2 TBSP. vegetable oil. While the pan heats, place a large spoonful of the mushroom-cheese mixture into the center of a tortilla and fold the tortilla in half to make a half-moon. Place the filled tortilla in the hot skillet and cook, turning once, until the tortilla is nicely browned on both sides and the cheese is melted.
Transfer to a platter. Repeat to make a total of 8 filled tortillas.
Recipe form The Essential New York Times Cook Book