Earthy Delights Recipe
http://www.earthy.com/

Wild Mushroom, Asparagus & Arugula Quesadilla

Wild Mushroom, Asparagus & Arugula Quesadilla
Our basic recipe makes ONE quesadilla, enough for a single person as a light meal or for 2 – 4 people as an appetizer. Just double, triple or quadruple the recipe to feed more hungry mouths! Use any soft-melting cheese, such as Swiss, mozzarella, Monterey Jack or try our favorite, Muenster. Have all of your ingredients prepped and ready to go before you begin cooking the quesadillas. Once you begin, things go very fast – about 5 minutes from start to finish.
Ingredients:

4 oz fresh wild mushrooms, such as yellowfoot, black trumpets or chanterelles
1 teaspoon butter
salt & pepper to taste
1 Tablespoon olive oil
1 large flour tortilla
1/4 cup grated cheese (see above for suggested types)
6 – 8 spears asparagus, steamed or microwaved to tender-crisp
1/4 cup arugula, washed and patted dry

Directions:

 

Clean the mushrooms by brushing away any dirt or forest debris, or if especially dirty, rinse quickly under cold running water, drain well and gently blot up excess moisture with paper towels.

 

Melt the butter in a non-stick pan over medium-high heat. When the pan is hot and the butter is sizzling, add the mushrooms. Sprinkle with a little salt and pepper and cook, stirring occasionally, until the mushroom liquid (there may be a lot) has evaporated. Reduce the heat to medium and continue to cook for a few more minutes, until the mushrooms have browned slightly. Remove from the heat and set aside momentarily.

 

Heat a griddle or large non-stick pan to medium high. When hot, add the olive oil and place a tortilla on the griddle, moving it around to make sure the bottom is evenly coated with the oil. Sprinkle the grated cheese over the top of the entire tortilla quickly, making sure that it reaches the edges.

 

Arrange the cooked asparagus spears on one half of the tortilla, cutting them to fit if necessary. Spoon most of the cooked mushrooms over the asparagus spears, reserving a few for garnish. When the bottom of the tortilla is golden-brown and beginning to crisp, but is still pliable, sprinkle the arugula over the mushrooms and asparagus, then, using a spatula, fold the tortilla in half so that the edges meet neatly.

 

Press the top half down gently, but firmly with the spatula. Slide the quesadilla onto a cutting board and cut into 4 wedges. Sprinkle more cooked mushrooms over the top and serve immediately.