Hongos de pino are one of my favorite finds here in Argentina.
I plan on bringing loads of them to my cooking friends in the states during my April visit.
This recipe involves zero technique and store-bought flour tortillas. Don’t judge, it’s too damn hot for an hour of tortilla making.
SHROOMIE Quesadillas ::
- hongos de pino
- leeks, white part only
- fontina cheese
- olive oil
- flour tortilla
- salt & pepper
- jalapeño, minced
- coarse rock salt & pepper
Boil water and pour over dried hongos de pino. Allow to soak for an hour mas o menos til super soft and spongie.
Heat a saute pan over medium/high heat and add equal parts olive oil and butter. Shake to combine and add leeks. Grab your shrooms and squeeze out liquid BUT DON’T DISCARD- save that beauty for another day. Give the shrooms a rough chop and add to the leeks along with a fat dash of salt and pepper. Cook 3-5 and kill heat.
Grab a non-stick and heat over medium heat. Add a touch of olive oil, wait a minute, and throw in tortilla, a bit of cheese and a big spoonful of mushroom/leek mix. Carefully fold tortilla and allow to brown on both sides then transfer to plate.
Mash avocado with lime juice, jalapeños, salt, and pepper and serve on side of quesadillas. Go heavy on the lime for some serious zing!
*I do this recipe empanada style with brie and it’s INCREDIBLE. Sadly the super wasn’t stocked and fontina and shitty cremoso were my only options. Still a winner. I think I’ll use my hongos soaking liquid for some risotto tonight….
Another hongos recipe here.