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Wild Mushroom Quesadillas

Source of Recipe

"The Essential New York Times Cookbook" by Amanda Hesser


List of Ingredients

â—¦ ¼ cup vegetable oil
â—¦ 1 pound chanterelles, black trumpets, or other wild mushrooms (or substitute oyster, cremini, or clamshell mushrooms; do not use shiitake), trimmed and roughly chopped
â—¦ Salt
â—¦ ½ cup minced onion
â—¦ ¼ pound Oaxaca or domestic Muenster cheese, grated
â—¦ ¼ pound panela or fresh or smoked mozzarella cheese, grated
â—¦ ¼ pound cotija or Parmesan cheese, grated
â—¦ â…“ cup finely chopped cilantro
â—¦ ½ teaspoon dried oregano
â—¦ Pinch of ground coriander
â—¦ Freshly ground black pepper
â—¦ Eight 8-inch flour or corn tortillas


Recipe

Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When the oil shimmers, add the mushrooms and a generous pinch of salt and sauté until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown, 7 to 10 minutes.

Add the onion and sauté, 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 large nonstick or well-seasoned cast iron skillet over medium heat and add the remaining 2 tablespoons 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 eight filled tortillas. Serve immediately.

Serves 8