Mushroom Quesadillas

Name: Mushroom Quesadillas
Total time: 1500 s
Ingredients: 14 oz mushrooms, cleaned and chopped (about 400 grams); Chopped fresh epazote; 1/2 onion, chopped; 1 garlic clove, finely chopped; Salt, to taste; Handmade corn tortillas, if possible

Astrid @cook_9582445

Super easy to make, perfect for breakfast or lunch.

Astrid @cook_9582445

Super easy to make, perfect for breakfast or lunch.

Saved

Ingredients

25 min

14 ozmushrooms, cleaned and chopped (about 400 grams)
Chopped fresh epazote
1/2onion, chopped
1garlic clove, finely chopped
Salt, to taste
Handmade corn tortillas, if possible

Saved

Steps

25 min

1

Sauté the onion and garlic in a saucepan without oil. Stir constantly so they don't burn; cook until they change color.
2

Once the onion and garlic have changed color, add the mushrooms (cleaned and chopped or sliced as you prefer). Lower the heat and add the epazote, stirring gently. You can add a splash of water, but just a little, since the mushrooms will release their own juices.
3

Add salt to taste, cover the saucepan, and cook for 10 minutes. You'll notice the mixture becomes juicy—this means the mushrooms have released enough water and are ready!
4

Prepare your quesadillas however you like. You can add Oaxaca cheese for extra flavor—they're delicious for breakfast.