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Creamed Mushroom and Spinach Quesadillas
1 large bunch large spinach leaves, cleaned, dried and stemmed or 1 pound defrosted frozen chopped spinach
3 tablespoons olive oil
1 pound cremini mushrooms, wiped clean and thinly sliced
¼ pound maitake, hen-of-the-woods mushrooms (1 package or large bunch), trimmed of ends and pulled into thin pieces
½ teaspoon oregano or Mexican oregano
Salt and pepper
2 shallots, finely chopped
2-4 cloves garlic, chopped or grated
3 tablespoons dry sherry (a good splash)
¾-1 cup Mexican crema, heavy cream or cream cheese
¾ cup grated cotija or Parm cheese
3 cups shredded Monterey Jack cheese
1 cup white sharp cheddar cheese
Non-aerosol cooking spray
Six 8-inch or eight 6-inch flour or soft corn tortillas
Pickled jalapenos, to serve (optional)
Serves: 4 to 6
Chop and/or process spinach.
Heat a large nonstick skillet over medium-high heat and a large cast-iron skillet over medium heat.
To the nonstick skillet, add the oil and mushrooms and brown and crisp, 6 to 7 minutes. Add oregano, salt and pepper, shallots and garlic, stir a minute, then add sherry and wilt in spinach to combine. Add the crema and cotija cheese and bubble at low 1 to 2 minutes more.
Combine Jack and cheddar cheeses and spray the cast-iron pan with oil. Add a couple tortillas, lightly toast and flip. Top half of each tortilla with cheese, some mushroom filling and more cheese on top of filling. Fold into filled half moons and brown and toast, then turn quesadillas to melt cheese, remove to board and repeat. Cut into wedges, top with pickled jalapeno rings (if using) and serve.