With their frills and fans, maitake and oyster mushrooms are a texture lover’s dream—and you can make either (or both!) the star of this easy weeknight mushroom quesadilla recipe. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat. For extra flavor sauté the seared mushrooms with garlic, butter, and a mix of smoky and earthy spices before scattering them over warmed tortillas topped with melted cheese (we like cheddar, but Monterey jack or low-moisture mozzarella cheese works too). If you’re missing a few spices, any combination will work—and if all else fails, chili powder makes a solid substitute.
What you’ll need
Mortar and Pestle
$30 At Amazon
Large Nonstick Skillet
$50 At Amazon
Silicone Spatula
$13 At Amazon
Box Grater
$19 At Amazon
Recipe information
Yield
2 servings
Ingredients
Special equipment
Preparation
Step 1
Finely grind coriander, cumin, fennel, oregano, and paprika in a spice mill or with a mortar and pestle.
Step 2
Heat oil in a large nonstick skillet over medium-high. Add mushrooms in a single layer and cook, undisturbed, until very crisp underneath, about 3 minutes. Turn mushrooms over and season with salt. Continue to cook, tossing every minute or two, until browned all over, about 5 minutes. Sprinkle spices over and add garlic and butter; season with more salt. Cook, tossing often, until fragrant, about 1 minute. Transfer to a plate and let cool slightly. Wipe out skillet; reserve. Season mushrooms with more salt if needed.
Step 3
Place reserved skillet over medium-low heat. Lay a tortilla in pan and top one side with half of cheese and half of mushrooms. Fold tortilla up and over filling. Repeat with remaining tortilla, cheese, and mushrooms to make another quesadilla. Cook, turning once, until golden and cheese is melted, about 5 minutes. Transfer to plates and top with onion, cilantro, and hot sauce.
