Creamed mushrooms and spinach on a quesadilla.
These are Creminis and these are Maitake,
Hen of the Woods.
You just pull them apart.
That's it, done.
For the Creminis or baby Portobellos.
I just wipe 'em down.
Slice 'em up.
And you wanna start with about one pound total of mushroom.
I also have two medium or one large bunch
of spinach chopped,
or you can defrost some frozen spinach.
If you have some on hand,
that's fine too.
A 16 ounce bag is what I would use,
a little Mexican oregano,
start tossing these guys around.
Then to make the quesadilla,
I have one brick or about two cups,
about 12 ounces of Monterey Jack
and I added a little sharp white cheddar
'cuz I had it in the fridge.
You want about three cups of cheese total
if you're gonna make four very large quesadillas.
Okay, I think our mushrooms are getting nice
and brown for me.
(mushrooms sizzling)
So let's add
the shallots.
Scatter 'em around the edges.
Let the mushrooms keep browning in the middle, right.
Now we can add our salt
and pepper and I'm gonna grate in my garlic.
Okay guys,
a nice fat splash of sherry goes
into our mushroom,
shallots and garlic,
smells divine.
And now we're going to wilt in,
as that cooks out and down,
we're going to wilt in all of our spinach.
And then we're going to turn it
into creamed spinach and mushrooms with our Mexican crema
or you could use heavy cream
or even melted cream cheese,
about three quarters of a cup
to one cup of that.
I don't really measure it.
Here we go.
And our three quarters of
a cup of Parm or Cotija.
Okay, I sprayed the pan first.
It's a cast iron skillet
with just a touch of neutral oil.
I like to cook the inside of a quesadilla first.
I like to char and brown the tortilla on both sides.
So once I flip it,
then you build it.
This is the last of our combination
of Monterey Jack and sharp white cheddar.
But I put it in in two phases.
I fill half of each tortilla
with a quarter of our mushroom and spinach mixture.
And then I top that
with a little bit more of the other cheese
and it's exactly four large flour tortillas
or it would fill eight small corn tortillas.
Where'd my spat go?
Here we go.
Then you fold it over.
And if it looks a little dry,
you can give it a hair more spray.
And flip and press to set it.
These are so delicious.
Even if you're a meat eater,
you're gonna love these and find them super beefy
in flavor because of that great mix
of Cremini mushrooms
and maitakes,
or Hen the Woods mushrooms.
Then I just top 'em
with milder hot jalapeno pickled peppers.
There you go.
Done.
(magical music)