Wild Mushroom Quesadillas
Source of Recipe
"The Essential New York Times Cookbook" by Amanda Hesser
List of Ingredients
◦ � cup vegetable oil
◦ 1 pound chanterelles, black trumpets, or other wild mushrooms (or substitute oyster, cremini, or clamshell mushrooms; do not use shiitake), trimmed and roughly chopped
◦ Salt
◦ � cup minced onion
◦ � pound Oaxaca or domestic Muenster cheese, grated
◦ � pound panela or fresh or smoked mozzarella cheese, grated
◦ � pound cotija or Parmesan cheese, grated
◦ ⅓ cup finely chopped cilantro
◦ � teaspoon dried oregano
◦ Pinch of ground coriander
◦ Freshly ground black pepper
◦ Eight 8-inch flour or corn tortillas
Recipe
Place a medium saut� 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 saut� until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown, 7 to 10 minutes.
Add the onion and saut�, 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
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