Mexican-Style Oyster Mushroom Quesadillas
Flexible and fast Mexican-style oyster mushroom quesadillas! Oyster mushrooms are fried with garlic, onions, chile de árbol, and epazote for a vegetarian quesadilla!
Ingredients
- 1 lb oyster mushrooms, thick stems removed and thinly sliced ~500g
- 1/4 cup vegetable oil I use safflower
- 2 cloves garlic, finely chopped
- 5 chiles de árbol, cut into thin rounds I find that kitchen scissors work well for cutting the chiles
- 1/4 white onion, thinly sliced
- 15 epazote leaves, chopped about 1/4 cup
- Salt to taste
- 4 corn tortillas about 6 inches in diameter, see note
- 1/4 lb queso Oaxaca or gouda, shredded ~120g
Instructions
- Heat oil in a large non-stick skillet over medium-high heat
- Once the oil is hot, add the mushrooms and fry, stirring occasionally. The mushrooms will begin to release liquid, so you will want to continue cooking these until most of the liquid is cooked off, about 10-12 minutes.
- Once most of the liquid is gone, add the onions, garlic, and chiles. Continue to fry, stirring occasionally until the mushrooms and garlic begin to brown, about 5 minutes
- Add the epazote and stir to incorporate, cooking an additional 1-2 minutes or until the mushrooms are browned to your liking.
- Add salt to taste, stir to incorporate, and remove the mushrooms from the heat.
- Heat a comal or skillet over medium high heat
- Place a tortilla on the comal and heat on one side until warmed through, about 30-60 seconds
- Flip the tortilla and place 1/4 of the cheese on half of the tortilla and 1/4 of the mushrooms on top of the cheese. Fold the empty side of the tortilla over the filling.
- Heat until the cheese is melted, flipping over halfway through cooking, about 2 1/2 minutes per side.
- Serve immediately
Notes
- I find that this filling is perfect for making 4 loaded quesadillas. But if you prefer to stretch the ingredients a bit, divide the filling among 6 tortillas for a lighter appetizer or snack.