MUSHROOM QUESADILLAS
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
- Melt 2 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 disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped 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 12 minutes. Serve whole or sliced into wedges, with optional garnishes.
QUESADILLA WITH MUSHROOM RAGOûT AND CHIPOTLES
Mushroom ragoût accepts chipotles willingly. I made a delicious and substantial quesadilla dinner with the ragoût, two tortillas and a bit of cheese in under three minutes.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, quick, appetizer, main course
Time 10m
Yield 2 quesadillas
Number Of Ingredients 4
Steps:
- Stir the chopped chipotles into the mushroom ragoût. Taste and add more if you want more spice.
- Using a microwave: Place a corn tortilla on a plate. Top with a heaped tablespoon of the grated cheese. Add half the mushrooms and spread in an even layer. Sprinkle another heaped tablespoon of the cheese over the mushrooms and top with another tortilla. Press down gently. Repeat with the remaining ingredients. Microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters, and serve. Using a pan: Place a corn tortilla in a pan. Top with a heaped tablespoon of the cheese and half the mushrooms and spread in an even layer. Sprinkle on another heaped tablespoon the cheese. Turn the heat on medium-high and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese and press down lightly. Flip the quesadilla over in the pan and heat for about 30 seconds, or until the cheese has melted. Flip back over and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 182 milligrams, Sugar 1 gram
MUSHROOM QUESADILLAS
Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 20m
Yield Two quesadillas
Number Of Ingredients 11
Steps:
- Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
- In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
- In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 408 milligrams, Sugar 2 grams
MUSHROOM RAGOûT
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use. I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling. You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis. Make this big batch and use it for lots of other dishes throughout the week.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Save the liquid. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
- Heat the olive oil over medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 357 milligrams, Sugar 3 grams
MUSHROOM RAGOUT
Provided by Molly O'Neill
Time 50m
Yield About 6 cups
Number Of Ingredients 11
Steps:
- Remove the stems from the mushrooms and set aside for the broth. Slice the mushrooms in 1/4-inch slices. Heat a heavy-gauge nonstick skillet or a well-seasoned cast-iron skillet over medium heat; when the pan is hot, add 1 teaspoon of porcini oil. Place the sliced mushrooms flat in one layer in the skillet, season lightly with 2 teaspoons of the salt and and 1 teaspoon pepper and saute on both sides until golden, 1 to 2 minutes depending on the mushroom. Remove the sauteed mushrooms to a heavy pot and set aside. Repeat this process until all of the mushrooms have been seared. When the final batch is seared, add the dry sherry, scrape the pan well to deglaze and add to the pot of sauteed mushrooms.
- Place the pot over low heat. Add the thyme and the broths and simmer, seasoning with the remaining salt and pepper to taste. The mushrooms should simmer for about 30 minutes, until half the broth has evaporated. Add the parsley, stir well and refrigerate in a covered container for up to one week to use in other recipes.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 5 grams, Fiber 11 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1375 milligrams, Sugar 14 grams
MUSHROOM QUESADILLAS
Crisp and cheesy, these Mexican-style snacks from field editor Jeri Dobrowski of Beach, North Dakota are fun and flavorful. "We hosted a family reunion one spring and made a fiesta dinner. Everyone loved these quesadillas," notes Jeri.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute mushrooms and jalapenos in olive oil until tender and liquid is nearly evaporated. Add cilantro; cook and stir for 1 minute. Remove from the heat., Heat 1 tablespoon vegetable oil in a large skillet; add one tortilla. Top with 1/2 cup cheese, 1/3 cup mushroom mixture and another tortilla. Cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tortillas, cheese and mushroom mixture, adding more oil as needed. Serve with salsa and guacamole if desired.
Nutrition Facts : Calories 594 calories, Fat 30g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 806mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
MUSHROOM QUESADILLAS
Provided by Elaine Louie
Time 40m
Yield Six 6-inch quesadillas
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the mushrooms, onion, garlic, and chilies until well combined.
- Place oil in a large heavy skillet over medium-high heat and heat until oil is shimmering. Add the mushroom mixture, season very lightly with salt, and cook, stirring and tossing, until the mushrooms are browned, 6 to 10 minutes. Scrape into a bowl and season with more salt if needed.
- Divide the cheese among the tortillas, spreading a portion over half of each tortilla, leaving a small empty border, about 1 inch, at the edge. Divide the mushroom mixture among the tortillas, placing it on top of the cheese. Divide the epazote leaves, if using, among the tortillas. Fold the empty side over the filling and press firmly to close.
- Heat a cast-iron or other heavy griddle over medium heat. Cook the quesadillas in batches, turning once, until light golden brown and crisp, about three minutes per side. Serve immediately, with sour cream and salsa verde on the side.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 302 milligrams, Sugar 3 grams
WILD MUSHROOM QUESADILLAS
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.
Provided by Kim Severson
Categories brunch, dinner, lunch, quick, appetizer, main course, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 401 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOM RAGOUT
Beef broth makes this portobello-shiitake ragout rich and complex. Serve as a side to meat, or with polenta as a hearty main course. For best results, use only fresh mushrooms and tomatoes. You can also refrigerate this for up to 2 days.
Provided by AlliePeacock
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Pour beef broth into a saucepan and add bouillon cube. Bring to a rapid boil over high heat for 3 minutes. Reduce heat to medium and let simmer for at least 30 minutes. Set aside 3 tablespoons for ragout; store remaining broth in the refrigerator for another use.
- Heat a large pan over medium-high heat and add 1/2 teaspoon oil. Add portobello mushrooms and sear, 3 to 5 minutes. Set portabellos aside.
- Sear shiitake mushrooms over medium-high heat in the same pan without adding more oil, 3 to 5 minutes. Set shiitakes aside.
- Reheat the same pan over medium-high heat and add remaining 1 teaspoon oil. Add garlic and cook until browned, about 2 minutes. Add tomatoes and wine; cook for 2 minutes. Add reserved beef broth and cook for 3 minutes.
- Stir portabello and shiitake mushrooms into the pan and cook, 7 to 10 minutes. Stir in butter gently until ragout is coated. Top with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 92 calories, Carbohydrate 4.8 g, Cholesterol 9.9 mg, Fat 5.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 609.5 mg, Sugar 1.8 g
MUSHROOM RAGOUT
Nigella Lawson brought this recipe to The Times in a 2006 article about vegetarian comfort food. "The mushrooms, which are easy to cook, require a certain amount of patience and trust. Once you tumble your huge pile of prepared mushrooms into the pan, you could quite reasonably believe they will never cook down, never lose their bouncy rawness and could go on absorbing oil forever. Just start by moving them around gingerly in the pan and then, when they have all had their turn in the heat, clamp on a lid and let them give off their bosky juices." Serve with Ms. Lawson's Spiced and Herbed Millet (as shown) or rice.
Provided by Nigella Lawson
Categories dinner, main course
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak porcini in 1 1/2 cups boiling water until softened, at least 20 minutes. Pick over fresh mushrooms, tearing or slicing bigger ones as needed.
- Place a large sauté pan over medium heat and add olive oil. Add onion and garlic and sauté until softened. Stir in cumin and celery salt. Drain porcini, reserving liquid, and add to pan, stirring for 1 to 2 minutes.
- Add fresh mushrooms and turn in pan until they begin to soften. Cover and cook, stirring occasionally, for 5 minutes.
- Stir in flour, followed by porcini soaking liquid and sherry. Cover and simmer until mushrooms are cooked through but retain a meaty bite, about 20 minutes. Transfer to a warmed platter, and sprinkle with a mixture of lemon zest and parsley. Serve with millet (as shown) or rice.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 4 grams
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