![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/06\/Wild-Mushroom-and-Brie-Quesadilla.jpg\")
Wild Mushroom and Brie Quesadilla<\/p>\nWild Mushroom and Brie Quesadilla<\/p>\n
1 C. Crimini mushroom, sliced
\n6 oz. oyster mushroom, sliced (approx. one head)
\n1 small shallot, diced (approx. 2 T. cooked)
\n1 T. white wine
\n1 – 8 oz. package brie
\n2 T. fresh parsley, chopped
\n2 T. fresh sage, chopped
\n2 T. fresh rosemary, chopped
\n2 T. fresh thyme, chopped
\nSalt and pepper to taste
\n8 Tortillas<\/p>\n
Preheat 10″ saut\u00e9 pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 T. mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10″ nonstick pan with a T. of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Wild Mushroom and Brie Quesadilla 1 C. Crimini mushroom, sliced 6 oz. oyster mushroom, sliced (approx. one head) 1 small shallot, diced (approx. 2 T. cooked) 1 T. white wine 1 – 8 oz. package brie 2 T. fresh parsley, chopped 2 T. fresh sage, chopped 2 T. fresh rosemary, chopped 2 T. fresh thyme, chopped Salt and pepper to taste 8 Tortillas Preheat 10″ saut\u00e9 pan over medium heat. Add butter and mushrooms in sauce and cook until lightly…<\/p>\n