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Quick Dinner: Mushroom Quesadillas

For a fast but very tasty dinner, quesadillas are a great choice. I had some whole wheat tortillas in the fridge left from the enchilada extravagance, as well as a block of Colby Jack that didn’t get used for that dish. Add to that a few excellent Shiitake mushrooms courtesy of my CSA, and you have a very nice meal. I sautéed the mushrooms in a little butter and a handful of tarragon I had lying around, and then I used the same pan, still slightly buttered and tarragon-scented, to brown the tortilla while the shredded cheese melts on it. Add the mushrooms, top with more cheese and another tortilla, give it a few moments, then flip, wait, and slide onto a plate. Wonderful browned tortillas that delivery gooey melted cheese studded with the buttery earthiness  of the mushrooms, with a slight hint of anise from the tarragon. Sweet.

I balanced it with a salad of young red-leaf lettuce, radishes, and spicy cress, with just a drizzle of white wine vinegar, good olive oil, and a pinch of basil salt. That’s the bitter part to keep the richness of cheese and mushroom in check. Worked for me.

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