Mushroom Quesadillas

As much as I enjoy cheese, when quesadillas are on the menu, all too often the cheese is loaded on to compensate for an uninspired filling or topping. Looking for an accompaniment to my Mexican dinner in honor of my Dad's recent visit, I dispensed with the cheese altogether and focused on mushrooms instead. This quesadilla is astonishingly quick and easy to make, and plump tender mushrooms are just the thing to make one forget about cheese. Serve this with guacamole for a simply delicious meal.

Mushroom Quesadillas

Recipe by Lisa Turner Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World Cuisine: Mexican Published on May 10, 2008 Quick and easy quesadillas filled with plump, tender fried mushrooms Print this recipe Ingredients: 3 tablespoons olive oil 1 medium onion, cut into very thin half rings 3 to 4 jalapeños, seeded and finely chopped 2 cloves garlic, minced 10 oz (285 g) buttom mushrooms, sliced 2 tablespoons fresh parsley, chopped 1/2 teaspoon sea salt fresh ground cracked black pepper to taste 4 large corn tortillas, heated Instructions: Heat the oil in a wok or large frying pan over medium heat. When hot, add the onion and jalapeños and stir for 5 minutes or until the onion begins to brown. Now add the garlic, cook for another minute, and raise the heat slightly. Toss in the mushrooms, parsley, salt and black pepper. Cook, stirring frequently, for another 5 minutes or until the mushrooms are browned and no liquid remains. Place a warmed tortilla on a plate. Spread a quarter of the mushroom mixture over one half of a tortilla. Gently fold the empty side over the mushroom side. Repeat until all four tortillas are filled. Top with sour cream or guacamole and serve. Makes 4 servings