MUSHROOM QUESADILLAS
Serves: 4
■ 1 lb (454 g) mixed mushrooms (such as shiitake, oyster, enoki, cremini and button; may substitute dried mushrooms, see note) 2 tbsp (30 mL) extra-virgin olive oil
■ 2 cloves garlic, minced
■ 1/2 tsp (2.5 mL) kosher salt
■ 1/4 tsp (1 mL) freshly ground black pepper
■ 1/4 cup (60 mL) tightly packed fresh flat-leaf parsley leaves (optional)
■ Eight (6-inch/15-cm) corn tortillas (225 g) fresh mozzarella
■ cheese, torn into small pieces (may substitute part-skim or vegan mozzarella)
■ 1/2 cup (125 mL) your favourite salsa or hot sauce, for serving
1. Trim the mushrooms and remove the stems if you’re using a variety, such as shiitake, that has particularly tough stems. Save the stems to make mushroom or other vegetable broth, and chop the remaining mushrooms.
2. In a medium skillet over medium heat, heat the olive oil until shimmering. Add the garlic and cook for 30 seconds, stirring so it does not burn.
3. Add the mushrooms, salt and pepper. Cook, stirring, until the mushrooms have reduced a bit in size, about 5 minutes. Stir in the parsley. Then scrape the mixture into a medium bowl.
4. Wipe the skillet clean and return to medium heat. Toast the corn tortillas, one at a time, for 1 minute on one side.
5. Working in batches as needed, put as many tortillas as will fit in the pan, and place a few pieces of cheese over just half of each tortilla, on the untoasted side. Scatter about 2 tbsp (30 mL) of the mushroom mixture over the cheese. Fold the tortilla in half, covering the filling.
6. Cook until the tortillas are lightly charred and the cheese is melted, 1-2 minutes per side.
Serve hot with your favourite salsa or hot sauce on the side. Note: If you don’t have access to fresh mushrooms, you may substitute 3 oz (85 g) of dried mushrooms. Soak them in hot water for 30 minutes, pour through a fine-mesh strainer to remove all grit from the liquid, and rinse the mushrooms before chopping and using in the recipe. Save the liquid to add deep flavour to soups, sauces, grains and more.
Adapted from Diala’s Kitchen by Diala Canelo (Penguin Random House Canada, 2020).