Today a recipe from Mexico to celebrate Cinco de Mayo. We love mushrooms, we love cheese, and we love Mexican food. So when I saw mushroom quesadillas on Irene’s blog, I immediately wanted to make them. In the end it took me a while, because it was hard to find fresh epazote. So when I saw fresh epazote, I knew at once what to use it for. Epazote is a Mexican herb with a peculiar pungent flavor. It is also known for its antiflatulent properties, and therefore eating together with beans.
For 8 quesadillas
300 grams (3 cups) chopped oyster mushrooms
10 grams fresh epazote, leaves only, roughly chopped (1/4 cup)
1/2 onion, chopped
2 Tbsp olive oil
red Mexican salsa, for serving
Heat 2 tablespoons olive oil in a frying pan. Add the chopped onions, and sauté until they are translucent.
Add the mushrooms, and keep sauteing until the mushrooms are cooked but still have some bit.
Add the epazote.
Stir until the epazote has wilted slightly, then turn off the heat. Season to taste with salt.
To make quesadillas, put corn tortillas in a dry pan (without oil) over medium heat. Place 1/8 of the mushroom filling on one half of each tortilla.
Cover with cheese.
Fold the tortilla in half and cook it on both sides, turning as needed, until the tortilla is crispy and the cheese has melted.
Serve with Mexican salsa of your choice.
A delicious pasta dish from Puglia: orecchiette with lamb ragù and cream of ricotta.