Mushroom Mania
Posted
Tue, 04/27/04
The following recipe comes from Food Network. I love most foods containing mushrooms (soups, sandwiches, salads). I also love the canned variety of cream of mushroom soup – not only as a soup, but in gravies and when used as a tenderizer with chicken.
This dish is right up my alley:
Mushroom Quesadillas
3 TBS butter, plus more as needed
Preheat oven to 350-degrees F. Line a baking sheet with aluminum foil. Melt two tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about five minutes. Do not salt. Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about two to three minutes more. Season mushrooms with the chili powder and salt and cook one minute more. Stir in the cilantro and set aside.
Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about twelve minutes. Serve whole or sliced into wedges, with optional garnishes.
The recipe originally appeared on the "How to Boil Water" show on Food Network.
Tags: Entrees;
Mexico;
Mushrooms; Television Shows
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