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Adapted from howsweeteats.com
Heat the olive oil in a skillet over medium-low heat. Add in the mushrooms, white onion and garlic and stir. Cook, stirring occasionally, until the mushrooms brown, about 5 to 6 minutes. Stir in the paprika and cumin. Shake in the liquid smoke and toss. Sprinkle with salt and pepper and turn off the heat. Deglaze the pan with balsamic, scraping up all the bits of flavor.
To make the quesadillas, place a sprinkling of cheese on a tortilla, then the mushrooms on a tortilla with another sprinkling of cheese. Top with another tortilla. You can place it on a sheet pan and heat it in a 350 degree F oven for 10-12 minutes or add another drop of olive oil to a skillet and cook the quesadilla on both sides until golden and crispy. Slice and serve immediately with the avocado cream, onions, cotija cheese and shredded lettuce.
Add ingredients to a blender or food processor and puree until smooth and creamy.
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Nutritional information can be found listed with each product.
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