Mushrooms

Ingredients Cheddar pastry: 2 cups all purpose white flour 1/2 tsp salt 1/2 cup cold butter, diced 1 cup chilled, grated sharp cheddar cheese (buy a bag of shredded cheese) 4-5 tbsp ice water Vegetable filling: 1 tbsp vegetable oil 4 cups chopped leeks (use only white and light green parts of 2 medium leeks) 2 bay leaves 1 tsp dried thyme 1 tsp dried sage (or 1 tbsp fresh) 1/2 tsp salt 2 cups green beans (cut into 1 in. lengths) 3/4 cup vegetable stock 3 cups chopped green cabbage 3 cups cubed butternut squash 3 cups sliced mushrooms Cheese Sauce: ...

Ingredients 3 cups of corn (from corn on cob (in that case boil and cook and cut off) or from frozen or can 1/4 cup mayo 2 tbsp sour cream 1/2 cup crumbled cotija cheese (or fresca if that is all that is available) 2 tbsp lime juice 1/2 tsp salt 2 tsp everything but the elote seasoning 2 tbsp olive oil 3 large cloves garlic minced Package of sliced portobello mushrooms ...

Ingredients Olive oil 2 cups diced well onions 1 package sliced mushrooms (12 oz) Salt to taste Pepper to taste 1 tsp cumin 1 tsp chili powder 3 oz cream cheese 1 cup shredded cheese (mexican or cheddar) Package of huge flour tortillas (need 4 of them) Salsa at the table Instructions Warm oil in skillet on medium high heat and saute onions until soft and translucent (~5 min) Stir in mushrooms, seasonings, cover and cook for a few more minutes on medium heat Uncover and continue to cook until mushroom juices have evaporated Turn off heat and stir in cheeses. Move to bowl Make quesadillas by adding 1/4 of mixture to one side of tortillas. Then fold tortilla over to make one. Do this 4 times In same skillet with a little more oil, cook quesadillas on each side until brown Serve with salsa, fresh cut tomatoes, and avocado if you have it