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.
Ingredients
For 8 quesadillas
300 grams (3 cups) chopped oyster mushrooms
10 grams fresh epazote, leaves only, roughly chopped (1/4 cup)
sliced cheese
1/2 onion, chopped
2 Tbsp olive oil
salt
red Mexican salsa, for serving
Instructions
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.
Flashback
A delicious pasta dish from Puglia: orecchiette with lamb ragù and cream of ricotta.
Stefan's Gourmet Blog 
Looks delicious!
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Those look fabulous! I’ve never seen epazote so therefore have never used it. The flavor sounds intriguing. I love Irene’s blog!
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Have never sighted epazote hereabouts either . . . and am the least cognizant about Mexican cooking as far as my comfort zones lie. Love mushrooms tho’ . . . and your dish looks mist appetizing, so homework ahead . . . perchance I can work out a substitute herb . . .
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Looks delicious, Stefan, with homemade tortillas and all, yummy!
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devono essere buonissimi!
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I’m a big fan of mushrooms—these sound great!
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We love Mexican food too. It wasn’t all that long ago that Mexican food in Toronto was basically that horrible fast food tacos and deep-fried ice cream, fast forward 30 years and we have a lot of excellent, high-end Mexican restaurants, and there is one within walking distance to our house. I love quesadillas because they are quick and easy to make. I have made my own tortillas before, they are so much better than the soggy, mushy ones you can buy in stores.
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The wheat tortillas from the supermarket are fine, but fresh corn tortillas I have to make myself. We made the mistake just once to tey Taco Bell (Hell)
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