4 to 6 oz. chopped oyster or shiitake mushrooms
1 medium red onion or 1/2 cup garlic scapes, chopped
3 oz. fresh spinach or other greens, shredded
3 to 4 Tbsp oil
salt and pepper to taste
4 flour tortillas – 8 inch
4 oz. grated or crumbled cheddar, cotija, jack, or other cheese
Clean oyster mushrooms with brush or cut off dirty sections, then chop or slice, removing tough sections at base of stem.
Heat 2 Tbsp oil on medium-high heat and add onion or garlic scapes.
Cook for 5 minutes or until softened and transparent, then add mushrooms. Reduce heat to medium and cook for an additional 5 to 10 minutes, or until tender. Add spinach and cook an additional 2 minutes, or until just wilted.
Assemble quesadillas, spreading out a quarter of the onion, mushroom, and spinach mixture on one side, as well as cheese on each flour tortilla. Fold over to make a half-moon.
Heat remaining oil in pan on medium heat. Add two of the quesadillas to the pan at a time and heat until golden brown. Remove to the oven to keep warm, or to finish melting the cheese. Serve with green salad or slaw.