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Tuesday, February 21, 2017

Wild Mushroom Quesadillas






Kim Severson  
  Time 30 minutes 
 Yield 8 servings 
Mexican
38 ratings *****

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.

Featured in: Tortillas Let A Cook Come Home Again.

Ingredients
4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
 Salt and freshly ground black pepper
 ½ cup minced yellow onion
4 ounces [112 g] grated Oaxaca or domestic Muenster cheese
4 ounces [112 g] grated panela or aged mozzarella cheese
4 ounces [112 g] grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
 ½ teaspoon dried oregano
 Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (see recipe )

Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.

  Adapted from Traci Des Jardins

Nutritional analysis per serving (8 servings)
380 calories; 22 grams fat; 8 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 13 grams protein; 37 milligrams cholesterol; 757 milligrams sodium

http://cooking.nytimes.com/recipes/1016137-wild-mushroom-quesadillas

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