We tried this recipe: https://cooking.nytimes.com/recipes/1016137-wild-mushroom-quesadillas Our modifications: first, we used a mix of yellow oyster (8 oz) and cremini mushrooms (8 oz), which we finely chopped before sautéing (rather than mincing after cooking). Second, for the cheese, we used 6 oz each of freshly grated muenster and fresh mozzarella. Finally, we added a pinch (¼ tsp) of epazote, a Mexican herb, to the coriander powder and dried Greek oregano. We served these quesadillas with simple guacamole, details here: http://piglettedc.tumblr.com/post/148260873751/simple-guacamole-recipe-here (July 2018)
Cooking Adventures 