Oyster Mushroom Tacos
Yesterday we had a blast at the Overland Park Farmers' Market and we made so many new friends. I was very appreciative of my stall mates. I wasn’t planning to do this for my taco of the week, thus a lot of people asked what to pair blue and red corn tortillas. Sal from Dragonfly Farms gave me some beautiful mushrooms, so I couldn’t resist! Today I will share a recipe with blue corn and while it’s not technically a taco…we hope you enjoy it as much as we did.
Blue Corn Mushroom - Quesadillas
8 oz Fontina Cheese – grated
Dragonfly Farms Oyster Mushrooms (other varieties will work) – cut them in bite size
2 tbsp unsalted butter
1 garlic clove thinly sliced
Salt to taste
12 Blue Corn tortillas
1 tbsp unsalted butter
Salsa Ranchera Herdez
• Green Onions
Heat up the butter in a non-stick pan and add your thinly sliced garlic. When it starts bubbling and your garlic is cooked (about 2 minutes after it bubbled) turn it off. Remove your garlic and keep. Turn back up your pan and sauté your mushrooms. Once they are cooked add back your garlic, salt to taste and turn it off.
On a cast iron comal or a heavy bottom pan, heat up your tortillas 1 at a time with a little of butter. This will take about 15-20 seconds. Set them all aside.
In your comal, set a tortilla and add your cheese and then top with another tortilla. Flip within 1-2 minutes. Continue doing all your quesadillas and set aside. Let them cool for about 2 minutes.
On a side bowl, put 2 tablespoons of salsa ranchera and 2 tablespoons of olive oil. Whisk and set aside.
To plate, cut your quesadillas in half and set 4 halves. Top with your mushroom mix. Drizzle your salsa ranchera / olive oil mix and garnish with green onions. You can add a micro green side salad and drink with some good Italian wine—yum!