Tasty Mushroom Quesadillas
1/4 cup butter
1/2 tablespoon flour
1 button mushrooms, sliced
1/2 cup dry red wine
3/4 cup broth
1/2 onion, chopped
1 tablespoon minced fresh garlic
1 1/2 teaspoons Worcestershire sauce
salt and pepper to taste
Melt butter in a skillet over medium heat.
Whisk in flour until smooth
Whisk in wine, broth, Worcestershire sauce until smooth
Add in mushrooms and onions.
Cook over medium heat until mushrooms and onions are tender, stirring occasionally.
We serve this over rice, or as a side dish to beef at times.
When there's leftovers, I do this:
Heat griddle. Grease lightly. Place on tortilla flat in the pan. Using a slotted spoon so the juices will drain, spoon a layer of mushrooms on the tortilla. Add a sprinkling of Monterrey jack or mozzarella cheese. Top with another tortilla.
Flip when bottom is crisped.
Remove from heat when cheese is melted. Let cool for a minute, then slice and serve with the warmed sauce form the mushrooms, sour cream, or a salsa.
Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes).