At one of the last days of the outdoor market season I felt the urge to buy something I had yet to purchase this year. Mushrooms had been on my list, but it took a long time for them to finally make it into my tote. I think about eating mushrooms in cooler weather when the selection of vegetables is a bit sparse. It is not that I don’t like their earthy flavor and intricate shapes, but other produce simply captures more of my attention.
I bought a brown paper lunch bag labeled “mushroom medley” from a farmer who was new to my market routine. The sack was filled with basic buttons, fan-topped oysters and slender shiitakes. I sliced all of them at once, sautéed them in butter and olive oil and added garlic and onion to the mix. This eventually became the hearty filling for mushroom quesadillas that I served with a refreshing batch of homemade tomatillo salsa.
1/2 pound tomatillos, husked, rinsed and quartered
1 jalapeno, stemmed
1/2 small white onion, quartered
2 garlic cloves, peeled
1 teaspoon kosher salt
1/2 cup cilantro leaves
1/2 tablespoon butter
1 tablespoon olive oil
8 ounces assorted mushrooms, sliced
2 garlic cloves, minced
1/2 small white onion, roughly chopped
4 medium flour tortillas (about 8-inch diameter)
1 cup Monterey Jack and Cheddar cheeses, shredded
Sour cream for serving
For the salsa, combine all the ingredients in a food processor or blender and puree.
For the quesadillas, heat the butter and olive oil in a large skillet over medium high heat. Add the mushrooms and sauté for 3-4 minutes until they have released their liquid. Add the onions and garlic and continue cooking for an additional 3 minutes until the onions have softened.
Divide the mushroom mixture between 4 tortillas covering half of each tortilla. Sprinkle the mushrooms with cheese and fold over the tortillas.
Heat a nonstick skillet or griddle over medium high heat. Cook the quesadillas until the cheese has melted and the tortillas are golden brown and crisp flipping once. Cut into wedges and serve with salsa and sour cream.