Vegetables Mushrooms Oyster Mushroom Mixed Mushroom-and-Cheese Quesadillas 5.0 (1) 1 Review These simple, superb quesadillas from chef Enrique Olvera can be filled with almost any sautéed mushrooms—a mix of different types gives the stuffing lovely layers of texture. Slideshow: More Mushroom Recipes By Enrique Olvera Enrique Olvera Instagram Enrique Olvera is the prominent Mexican chef behind Pujol in Mexico City, which was No. 5 on the World's 50 Best Restaurants list in 2022, which made it The Best Restaurant in North America. Other restaurants in his Casamata hospitality group include Cosme and Atla in New York City, Criollo in Oaxaca, and Damian in Los Angeles. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 6 Ingredients 1/4 cup corn oil 1/2 cup finely chopped white onion 3 large garlic cloves, minced 1 red jalapeño or Fresno chile, minced 12 ounces mixed oyster and white mushrooms, trimmed and very coarsely chopped 2 tablespoons finely chopped epazote or 1 teaspoon chopped oregano Six 8-inch Corn Tortillas or 12 fresh corn tortillas 9 ounces Oaxaca or Monterey Jack cheese, shredded (3 cups) Salt Directions In a large skillet, heat the oil until shimmering. Add the onion, garlic and chile and cook over moderately high heat, stirring, until just softened, about 2 minutes. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender and browned, about 10 minutes. Remove from the heat and stir in the epazote. Season with salt. Heat a large cast-iron griddle over moderately high heat. Add 3 tortillas to the griddle and top each one with 1/2 cup of the cheese and 1/3 cup of the mushrooms. Cook until the cheese just starts to melt, about 2 minutes. Using a spatula, fold the tortillas in half, pressing lightly to form quesadillas. Cook, flipping once, until the tortillas are browned in spots and the cheese is melted, 2 to 3 minutes longer. Transfer to a work surface. Repeat with the remaining tortillas, cheese and mushrooms. Cut the quesadillas into wedges and serve. Serve With Red salsa (homemade or store-bought) or Salsa Verde. Suggested Pairing Toasty, malty beers such as amber ales are a great match for earthy mushrooms. Rate it Print