Mini Mushroom Quesadillas

Ingredients

• 8 oz chopped fresh FUNJ. oyster mushrooms or lion’s mane

• 1/2 onion, diced

• 1 clove garlic, minced

• 1 tbsp soy sauce

• Fresh cracked black pepper, to taste

• 3 corn tortillas

• 1/2 cup shredded vegan cheese or cheese (Monterey jack or cheddar, or whatever you enjoy)

• 4 tbsp vegetable oil

• Salsa (optional)

• Fresh cilantro (optional)

• Sliced jalapeño (optional)

• Sliced lime (optional)

Directions

1. Heat 1 tbsp vegetable oil in a skillet over medium heat

2. Add diced onion (leave some aside if you want some for a garnish) and minced garlic to skillet and fry until lightly browned and the onion is slightly translucent

3. Add your whole oyster mushrooms or lion’s mane and soy sauce to the pan. You can sauté normally until browned and crispy. Set aside when fully cooked.

   • If you want a much meatier bite, use a second pan or pot and press down on the mushrooms with the bottom of the pan/pot (you may want to use a towel if you are pushing by hand to avoid burning your hand, or just add weight to the pan/pot you’re pressing with). Keep pressing until liquid comes out, then flip to ensure the bottom isn’t burning. You might need to do this a few times until adequately crispy and firm, but trust us, it’s worth it!

4. Warm up your tortillas on a pan over low heat, just enough so they are flexible and can be folded without breaking.

5. Heat the remainder of your vegetable oil in a skillet over medium heat.

6. Spoon around 2 tbsp of your mushrooms and around ⅓ of your cheese onto a warmed tortilla. Fold in half and fry in the skillet until crispy and golden brown on either side. Transfer to plate lined with paper towel to absorb extra oil.

7. Garnish with salsa, fresh jalapeños, freshly diced onion, cilantro, and/or lime and enjoy!