Mushroom Quesadillas

To prepare a delicious mushroom and mozzarella quesadilla, we start by preparing the ingredients. The first step is to clean and slice the onion and mushrooms, and then we get ready to cook them. In a large skillet, we heat three tablespoons of oil over medium heat. We add the finely chopped onion and sauté it for about three minutes until it becomes translucent and starts to release its aroma. Then, we add the sliced mushrooms, stirring constantly to prevent them from sticking to the bottom of the pan. We continue to sauté the mushrooms until they develop a golden crust, at which point we add the three tablespoons of white wine. We season with salt, pepper, and add a bit of chopped parsley to taste, along with the crushed garlic. We let the mixture simmer until the wine has completely evaporated and the flavors have harmoniously combined. Once done, we set the mushrooms aside for later use.

In another skillet, we add a tablespoon of coconut oil and let it melt over medium heat. Then, we take the first tortilla and fry it on one side, allowing a light golden crust to form. We remove it to a plate and repeat the process with the second tortilla. Now, we prepare to assemble the quesadilla. On a platter or a flat plate, we place the first tortilla with the fried side up. We sprinkle shredded mozzarella on top and add the evenly fried mushrooms. Here and there, we add a little sour cream, followed by another portion of mozzarella. We place the second tortilla on top, with the fried side sticking to the mozzarella, and using the plate, we transfer the quesadilla back into the skillet.

We fry it on one side, and when it is ready, we place a plate on top of the quesadilla and flip the skillet over completely, so that the tortilla is fried side up on the plate. With a gentle motion, we slide the quesadilla back into the skillet to fry the other side. After achieving a crispy crust on both sides, we remove the quesadilla from the skillet and place it on a platter. We let it cool slightly, and then we cut it into eight slices. It is a good idea to serve the quesadilla warm, alongside a fresh salad that will perfectly complement this tasty dish. This recipe is ideal for a quick dinner, but also for a festive meal, bringing a burst of flavor and aromas in every slice.