MUSHROOM AND WHITE CHEDDAR QUESADILLA

A Tom Douglas® Recipe

INGREDIENTS

• 8 ounces of sliced mushrooms 
• 1 tablespoon 'Rub with Love' Exotic Mushroom Rub 
• 2 tablespoon butter, unsalted
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• Non-stick cooking oil spray
• Two large flour tortillas
• 1.5 cups shredded Tillamook Farmer's Collection Smoked Black Pepper White Cheddar
• 1 tablespoon chives, minced
• ¼ cup spinach 
• 2 tablespoons canola oil
• Mexican crema or Sour Cream (for dipping)

DIRECTIONS

1. In a medium mixing bowl, combine the sliced mushrooms, the canola oil, and the rub.
2. Mix these ingredients together thoroughly.
3. Heat a large sauté pan over medium heat.
4. Once hot, add the mushroom mixture to the hot pan, and stir with a wooden spoon.
5. Let the mushrooms cook for two minutes, then mix them around.
6. Let cook for another two minutes, and then remove the mushrooms from the pan and place back into the mixing bowl.
7. Add the butter to the pan and return it to the heat.
8. Once the butter has stopped foaming, add the garlic to the pan and stir vigorously. You want to scrape up all the little bits of mushroom rub from the bottom of the pan. Once the garlic and the shallot have become translucent, add the soy sauce.
9. Heat a non-stick pan, or a well-oiled griddle, to medium heat.
10. Coat the cooking surface with some non-stick cooking oil spray.
11. Place tortillas on pan.
12. Add half of the mushroom mixture on one side of the tortilla.
13. Add the chives and spinach. 
14. Use a spatula to fold the quesadilla in half. 
15. Let cook until cheese in melted. 
16. Serve with Mexican crema or sour cream and enjoy.

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