Marsala Mushrooms & Blue Cheese Quesadilla

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.

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The quesadillas were made with whole wheat tortillas filled with the cooked mushrooms sprinkled with blue cheese and heated in a dry skillet.





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