Oh me, oh my,
Fancy about the Castleventrano olives.
Are they locally available, or must we ask Scotty to beam them up.
These rarefied olives will unite the world.
It will bring the broken worlds of "to vaccinate" or "not to vaccinate" together.
The astronauts have pizzas delivered with these olives.
Then they orbit the earth, monitoring the earth against hostile humans.
The good humans will inherit Mars. Whether you are good or bad depends on your skin tone.
Holistic Navigational Spiritual Guide
Ancestral Lands of Jojoba Parthians
The dry brining of the mushrooms and roasted made them delicious. I sampled several slices before assembling the quesadillas. I used homemade tortillas and cooked the quesadillas on a dry nonstick griddle instead of frying them in oil. I also added sliced ham to make them taste more like a Cuban sandwich.
Despite the totally strange combination of ingredients (Swiss cheese, cumin, orange, dijon and... pickles??), I think this could actually work. Unfortunately I ruined some rather expensive wild mushrooms because as written this brine has way, way, way too much salt. Also I don't quite see the point of the dry brining. I think it would work just as well from a flavor standpoint to simply brown the mushrooms and then toss with the cumin-orange peel mixture. Still less salt though. The flavors oddly come together, except for the pickles. And the salt they added was deadly. But if you want the saltiness, try Castleventrano olives instead - dill does not go here. Also, some greens added at the end - arugula, leaf lettuce - would add crunch and nutrition.
Definitely making again, the flavors are fantastic! With a few tweaks (hence the 4 vice 5). Less salt! With the pickles, it definitely ended up too salty. Also, will chop the mushrooms up a bit more next time rather than just slicing - they tended to come out in that whole slice when biting into the quesadilla. Works perfectly with a side of black beans!