Mushrooms are, by far, one of my fav foods! Particularly, I love mushroom quesadillas with white cheese- if you haven't tried them, they are the best (psst... keep reading and I'll tell you how to make your own). Mushrooms have many health benefits and are delish in a multitude of dishes. But did you also know they are very simple to grow? We recently added a new product to our offerings! Check it out!
The 12" Shiitake Log is the gift that keeps on giving! Just one log will produce for two or more years. Each log is inoculated with Shiitake mushroom spores in holes that are carefully drilled and then wrapped in FDA-food grade cheese wax. Each log has its inoculation date stamped on it.
Why Shiitake mushrooms? They are THE gourmet favorite-- delighting dishes from pastas to stir-fry meals to salads-- and more! They are a healthy and yummy addition!
Our Shiitake Mushroom Logs were recognized in Real Simple Magazine as a "Best Gift" and there sure were right! These make a great gift for friends, family... and yourself! Click HERE to order yours today-- shipped directly from the greenhouse. In a short while, you will be enjoying "fresh from the log" Shiitake mushrooms.
And as promised, here's a yummy mushroom quesadilla recipe for your upcoming Shiitake crop!
Cheese and Mushroom Quesadillas
INGREDIENTS· 2 tablespoons olive oil· 1 pound Shiitake mushrooms (cleaned and sliced 1/4-in thick (about 4 cups)· 1 to 2 jalapenos, stemmed, seeded and thinly sliced· 1/4 cup chopped fresh cilantro leaves· Salt· 8 (6-inch) fresh flour tortillas· 8 ounces Mexican melting cheese· 1 cup salsa
Directions
Filling: In a medium skillet, heat
the 2 tablespoons oil over medium heat. Add the mushrooms and chiles, stir
well, and cover. Continue to stir every minute or so, replacing the cover each
time for 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid
has evaporated. Taste and season with salt. Add the cilantro now.
Griddle-baking the quesadillas: Heat
a nonstick griddle or heavy skillet over medium heat. Turn the oven on to its
lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each
tortilla with oil, then lay it oiled side down on the hot griddle. Spread with
about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about
3 tablespoons of the mushroom mixture down the center of the cheese-covered
tortilla. When the cheese begins to melt (but before the tortilla begins to
crisp), fold the tortilla in half along the line of the filling. Cook, flipping
the quesadilla every minute or so, until the cheese is completely melted and
the tortilla crisps, about 5 minutes in all. As each quesadilla is done,
transfer it to a baking sheet and keep in a warm oven. Enjoy!
