This was one of my hit dishes at the Embassy Suites, and to this day people trip out when they see it. They say, mushrooms in a quesadilla? And I say, yes, mushrooms in a quesadilla, foo; don’t trip, just try it. Then they try it and say, Wow! Mushrooms in a quesadilla!!
If you can, splurge on this one and get the fancy mushrooms. It’s not like you are gonna do yourself any favors by not going for it. If you’re not going to go for it, just don’t make it. If you splurge, that simple thing will change your life.
SERVES 4 TO 6
1 cup chanterelle mushrooms
1 cup blue foot mushrooms
1 cup hedgehog mushrooms
About 1 cup extra virgin olive oil
1½ teaspoons kosher salt
1½ teaspoons freshly ground black pepper
Four to six 10-inch flour tortillas
2 cups shredded cheddar cheese
SALSA
Salsa verde
GARNISHES (OPTIONAL)
Fresh white or black truffles
Lime, quartered
Trim and slice the mushrooms and toss them into a bowl with 4 tablespoons of the oil, the salt, and the pepper.
In a large sauté pan over high heat, add 6 tablespoons of the oil, and when it starts to smoke, add half the mushrooms or however many will fit in a single layer. Take your time and do it in stages if all of the mushrooms don’t fit—if you crowd the pan, the mushrooms will steam instead of caramelizing beautifully. When the mushrooms start to caramelize, after about 6 minutes, transfer them to a wire rack on a sheet pan; then repeat for the remaining mushrooms.
Wipe out the pan or use a griddle, and add just a dab of oil. Heat it just until it starts to smoke. Place a tortilla in the pan and smother it with cheese. Layer the mushrooms over the cheese and continue to cook until the cheese melts and/or the bottom of the tortilla gets crispy and golden brown.
Place another tortilla on top of the cheese and mushrooms and flip.
Add a touch more oil on the fresh tortilla, swirl it around the pan, and cook until crispy.
Remove. Cut. Smother with salsa. Add a squeeze of lime if you like.
Shave truffles.
Eat.
No comments:
Post a Comment