Cocina mexicana
Cultivated Mushroom and Epazote Quesadillas
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings (8 quesadillas) · Prep time: 25 min · Difficulty: Easy
Ingredients
- 8 corn tortillas
- 250 g cultivated mushrooms: button mushrooms (Agaricus bisporus) or oyster mushrooms (Pleurotus ostreatus), chopped
- 200 g shredded Oaxaca cheese
- 1/4 onion, chopped
- 2 cloves garlic, minced
- Fresh epazote leaves (Dysphania ambrosioides)
- 2 tablespoons oil and salt to taste
- Green or red salsa for serving
Simbiosis Products Used
- Boost the stew with mushrooms from the gourmet dehydrated collection (optional)
Preparation
- Sauté the onion and garlic in oil until translucent.
- Add the chopped mushrooms and sauté for 6 to 8 minutes, until they release their liquid and reduce.
- Stir in the chopped epazote and salt to taste; cook for 1 more minute.
- Heat the tortillas and fill them with Oaxaca cheese and the sautéed mushrooms.
- Fold them and cook on a griddle until the cheese melts and the tortilla is lightly browned.
- Serve hot with green or red salsa to taste.
Functional Note
Oyster mushrooms (Pleurotus ostreatus) and button mushrooms (Agaricus bisporus) provide plant-based protein, fiber, and β-glucans. With epazote, a classic Mexican herb, they make this quesadilla a substantial and vegetarian snack.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medications and do not cure, treat, or prevent diseases.