I enjoyed this fusiony quesadilla with oyster mushrooms, poblanos and brie when I served it last Tuesday (I have been so lazy with my posts. I apologize.), but I appreciated it even more after reading the Herald’s inspiring story about the gentleman who is helping Paradise Farms grow its delectable mushroom crop. If you haven’t read the article or need another reason to switch to local agriculture, check it out and prepare for a good dose of the warm fuzzies.
I served the rich, Mexican-inspired main dish with homemade pico de gallo (diced tomato, onion, jalapeno, lime juice, salt) and fresh corn on the cob for a simple weeknight meal. I also threw together a batch of Food for Thought’s black sapote ice cream, which took less than five minutes to mix together and 20 to churn in my ice cream maker. Although it would have benefitted from a larger proportion of sapote, it’s hard not to love homemade ice cream.
Oyster Mushroom, Poblano and Brie Quesadillas
2 tablespoons butter
1/2 cup finely diced onion
8 ounces oyster mushrooms, thinly sliced
2 roasted poblano peppers, diced
1/4 cup heavy cream
Salt and pepper to taste
1/4 cup chopped cilantro
4 10-inch flour tortillas
8 ounces brie, cut into 1/8-inch slices
2 tablespoons vegetable oil
Instructions
Preheat oven to 410°, and position top rack in the upper third of the oven.
Melt butter in a medium-sized frying pan. Add onion, and sweat 3 to 5 minutes. Add mushrooms, and cook until most of the liquid has evaporated. Stir in roasted poblanos, cream, and salt and pepper to taste. Cook 2 to 3 minutes more until cream thickens. Remove pan from heat, and stir in cilantro.
Place one-quarter of the brie onto half of a tortilla. Top brie with one-quarter of the mushroom-poblano mixture, and fold the tortilla in half so all of the filling is covered. Repeat with remaining tortillas.
Brush a large baking pan with half of the vegetable oil. Place quesadillas on top on the oiled pan, and brush the remaining oil on the top sides of the quesadillas. Bake quesadillas 12 minutes, until golden and crisp.
Serves 4