This Recipe was given to me by Despina who in turn found the recipe in one of those lovely LCBO Magazines they produce. This is so yummy! I love it!
Exotic Mushroom and Goat Cheese Quesadillas (click on the link to be directed to original recipe)
The mushroom filling can be prepared ahead of time. Simply assemble the quesadilla just before baking them.
1 cup (250 ml) boiling water
1/2 oz (15 g) dried mushroom (shitake, porcini etc..)
2 tsp (10 ml) extra virgin olive oil
1/4 cup (50 ml) minced shallots
4 cups (1L) sliced mixed fresh mushrooms (shitake, oyster, cremini etc.), about 1lb (500g)
1/2 tsp (2 ml) salt
2 tsp (10 ml) fresh chopped rosemary or 1 tsp ( 5 ml) dried
2 oz (60g)lower-fat, soft goat cheese, crumbled
1/2 cup (125 ml) shredded parmesan cheese
salt an freshly ground pepper to taste
7 8-inch (20 cm) flour tortillas
1. Preheat over to 375F (190C). Prepare baking sheet by spraying with vegetable oil cooking spray. Set aside.
2. Pour boiling water over dried mushrooms and soak for 30 minutes. Drain mushrooms using double thickness of cheesecloth. (reserve the liquid for other uses) Rinse mushrooms to remove sediment; chop and set aside
3. In the meantime, heat oil over medium heat in a large skillet. Add shallots and sauté until soft, about 5 to 6 minutes. Add fresh and dried mushrooms and continue to sauté about 10 minutes. Add salt and rosemary; cook until liquid has evaporated, about another 5 minutes
4. Remove from heat. Add goat and parmesan cheeses and stir until well mixed. Season to taste with salt and pepper.
5. Spray tortillas with vegetable oil cooking spray and place on prepared baking sheet, spray side down. Spread a scant 1/2 cup (125 ml) of the mixture over one half of each tortilla. Fold other half over and press firmly to spread filling evenly to edges.
6. Bake in oven for 15 to 18 minutes or until tortillas are golden brown. Let cool for several minutes, Cut into wedges, serve warm.
Makes 21 wedges, or 8 to 10 appetizer servings.
Exotic Mushroom and Goat Cheese Quesadillas (click on the link to be directed to original recipe)
The mushroom filling can be prepared ahead of time. Simply assemble the quesadilla just before baking them.
1 cup (250 ml) boiling water
1/2 oz (15 g) dried mushroom (shitake, porcini etc..)
2 tsp (10 ml) extra virgin olive oil
1/4 cup (50 ml) minced shallots
4 cups (1L) sliced mixed fresh mushrooms (shitake, oyster, cremini etc.), about 1lb (500g)
1/2 tsp (2 ml) salt
2 tsp (10 ml) fresh chopped rosemary or 1 tsp ( 5 ml) dried
2 oz (60g)lower-fat, soft goat cheese, crumbled
1/2 cup (125 ml) shredded parmesan cheese
salt an freshly ground pepper to taste
7 8-inch (20 cm) flour tortillas
1. Preheat over to 375F (190C). Prepare baking sheet by spraying with vegetable oil cooking spray. Set aside.
2. Pour boiling water over dried mushrooms and soak for 30 minutes. Drain mushrooms using double thickness of cheesecloth. (reserve the liquid for other uses) Rinse mushrooms to remove sediment; chop and set aside
3. In the meantime, heat oil over medium heat in a large skillet. Add shallots and sauté until soft, about 5 to 6 minutes. Add fresh and dried mushrooms and continue to sauté about 10 minutes. Add salt and rosemary; cook until liquid has evaporated, about another 5 minutes
4. Remove from heat. Add goat and parmesan cheeses and stir until well mixed. Season to taste with salt and pepper.
5. Spray tortillas with vegetable oil cooking spray and place on prepared baking sheet, spray side down. Spread a scant 1/2 cup (125 ml) of the mixture over one half of each tortilla. Fold other half over and press firmly to spread filling evenly to edges.
6. Bake in oven for 15 to 18 minutes or until tortillas are golden brown. Let cool for several minutes, Cut into wedges, serve warm.
Makes 21 wedges, or 8 to 10 appetizer servings.
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