It may not be typical breakfast fare for most people, but we enjoyed mushroom quesadillas for breakfast this morning.
It started by cooking sliced mushrooms in a dry skillet. I used baby portobellos and a few shiitake mushrooms.
I let the mushrooms cook, stirring occasionally, until they stopped sweating out liquid and the liquid was drying up. Then I added olive oil, coarsely chopped onion, minced garlic and a chopped cherry pepper.
When the onion and pepper had softened I added a splash of Marsala wine. After the alcohol had a chance to cook off I added a little heavy cream, a drizzle of pomegranate molasses and a dusting of all purpose flour to thicken. When the sauce was no longer runny I switched off the heat and mixed in a few drops of black truffle oil.
The quesadillas were made with whole wheat tortillas filled with the cooked mushrooms sprinkled with blue cheese and heated in a dry skillet.