I love mushrooms! I love them in salads, with pasta, on pizza and in soups. My favorite way to enjoy mushrooms is in Mushroom Quesadillas.
Every year, after the first rains of the season, my hubby takes the children to pick Hongos (wild mushrooms)(pronounced OWN-GOES). Even if they only find a few Hongos, I'm always asked to make Quesadillas deHongos (mushroom quesadillas).
Its a simple recipe with very few ingredients. Use your favorite mushrooms. I use button mushrooms when wild mushrooms aren't available.
Quesadillas de Hongos*
1 tablespoon vegetable oil
1/4 cup chopped onion
3 cups sliced mushrooms
2 roma tomatoes, chopped
Oaxaca cheese, shredded (or your favorite Mexican cheese blend)
In medium skillet, heat vegetable oil over medium-high heat. Add onion and saute for 1 to 2 minutes.
Add the mushrooms and tomatoes. Season with salt and saute for about 5 minutes. Remove from heat and set aside.
Heat flour tortillas slightly on a comal or griddle over medium heat. (Do not remove the griddle from heat.) Spoon desired amount of mushroom filling on half of the tortilla.
Top mushroom filling with 3 to 4 tablespoons of grated cheese. Fold tortilla in half.
Heat 1 tablespoon of butter on griddle until completely melted. Arrange quesadillas on griddle. Cook 3 to 4 minutes on each side until a light golden brown.