Mushrooms!

Spring has certainly sprung here in the Bay Area. It might be a false alarm, but I hope not. If it really is upon us, then watch this spot for green garlic, asparagus, and so forth. If the groundhog lets us down, then, well, more root vegetables and citrus fruit.

The other day we had dinner with a couple of other families, and one of them made some excellent dishes, including these little quesadillas with mushrooms.

I wanted to try to make them, but wanted to first strike out on my own before I broke down and asked for the recipe. Mine came out very good, but they were different (I do need to work on my tortillas, though):

Saute some chopped brown mushrooms in goose fat with some crushed garlic, a generous pinch of Mexican oregano, a dash of ground cumin, and half a chopped chipotle. Deglaze with dry sherry, cook off excess moisture, and finish with creme fraiche.

Heat up your tortilla and put a spoonful of the mushroom mixture on it. Top with melting cheese and cover with another tortilla (our friend folded her tortillas over, but mine were too thick and crumbly - like I said, I need to work on these). Flip midway. When the cheese is melty, serve with homemade guacamole and other salsas.