Mushroom quesadilla recipe

What to do for a quick light lunch? I decided to make a mushroom quesadilla with few cheese and a lot of mushrooms. I managed to get a delicious little sandwich crispy and melty, light and hearty, cheesy and vegetable-y. Very satisfying and still light.


  • 2 tortilla
  • 1/2 lb mushroom
  • 1 oz cheese (I used manchego)
  • parsley
  • salt
  • EVOO


  1. First I cooked my mushrooms. I warmed up a bit of oil and added in a garlic clove to flavor it a bit. When the garlic was well browned I added the sliced mushroom. I seasoned with salt and parsley and added a bit of water to help the mushroom cook and soften up. After about 5 minutes the mushrooms were soft and flavorful. At this point I added a bit of finely diced cheese and quickly mixed. Next I took the mushroom out of the pan and put in my tortilla. Don’t clean up the pan, the tortilla will absorb the juices from the mushroom and become much more flavorful. I stacked the mushrooms on top of the tortilla and added another tortilla on top. I pressed down with a lid to flatten out the quesadilla and to help it crisp up. After about 1 minute I flipped it over and cooked it for another minute

Mushroom orzotto recipe

It has been a week since my last post. I think it might be the longest I have ever gone without posting, but I am super busy at work with many close deadlines and I am trying to meet all of them. Next month looks pretty busy too, so I might stay on a 1 to 2 posts a week schedule for a while.

Also I have been doing a lot of cooking and canning in my free time, with my master pieces being canned tomatoes and Italian croissants. Let’s say I am researching for my next posts. I will report on some of my experiments in the next few weeks.

Today I will give you the recipe for mushroom orzotto. Orzotto is like risotto, but is made with barley (orzo) instead of with risotto. The flavor ends up being quite similar, but a little more rounded. And orzo is more toothsome than rice, so orzotto has more of a bite risotto. For whatever reson I think of barley as a summer thing, so a mushroom orzotto in my mind is a good way of marrying summer and fall.

Mushroom orzotto


  • 7 oz. barley
  • 1 cup mushrooms (fresh or re-hydrated)
  • 1 and 1/2 cup boiling beef or chicken broth
  • 1 small onion
  • 1 tsp extra virgin olive oil
  • 1/4 cup dry white wine


  1. Start by re-hydrating your mushrooms, if you are using dried ones. I used dried shitake and re-hydrated them in hot water, you can use whatever mushrooms you can find, fresh or dried.
  2. Cook the onion in the olive oil and when it is soft add in the mushrooms. Let the mushrooms cook for a couple of minutes and then add the barley.
  3. Toast the barley for about 1 minute and then add the white wine. Let the wine evaporate and when it is completely gone start adding the broth one ladle at a time. I like to use beef broth, because I like its more assertive flavor, but chicken broth would work well too.
  4. Cooking orzotto is exactly like cooking risotto, you want to add the broth one ladle at a time and wait to add the next until the previous broth is completely absorbed by the barley. It will take about 20 minutes to cook the orzotto.
  5. Serve hot adding adding a bit of grated cheese, if you feel so inclined.

Mushroom soup

Today I am late… I just got back from DC and I had planned to post at the airport, but with the perfect storm coming, everyone decided to leave DC ASAP and everyone was using the airport wireless network…. the  result was very slow and spotty internet…

Anyway, DC was lovely and we had wonderful weather for all of our stay there. I loved strolling along the mall and shopping in Georgetown. Hopefully I will have a chance of going back sometimes soon.

Today, is also the day of world on a plate. And the theme is soup. I guess many of you expect me to post the quintessential Italian soup: Minestrone. But Minestrone is one of the few things I cannot eat. Don’t know why but I really dislike it. So instead I bring you another typical soup made with legumes and cereals that sometimes is called zuppa toscana.

It is just beans and cereals, but if you start out with some onions and some vegetables it really becomes something special. In this version I used mushrooms, but potatoes, carrots, winter squash, turnips, kale, chard would all be great. Just use whatever you have at hand. Another thing that makes this soup special is adding a bit of bacon and possibly some cheese crusts. I think BF might have eaten a quart of it and he only stopped because there was no more of it….

Hope you enjoy it! And don’t forget to look at my fellow world bloggers did for their soup! You will find a link to their recipes at the bottom of this post.

Mushroom soup


  • 2 cups sliced fresh mushrooms
  • 1 onion
  • 2 slices bacon
  • 1 cup mixed beans
  • 1/4 cup barley
  • 1/4 cup rye berry
  • 3 inch kombu weed (optional)
  • rosemary
  • olive oil
  • salt
  • cheese crusts (optional)


  1. Soak the beans and the cereals overnight.
  2. In a pot, cook the diced onion with the oil and the bacon until it is soft.
  3. Add the rosemary and the mushrooms and let the mushrooms sear.
  4. Add the drained beans and cereals and “sear” them.
  5. Add enough water to cover and add the kombu weed (this is to make the beans easier to digest). If you are using them, add the cheese crusts as well.
  6. Let cook for 2 hours or until all beans are cooked. Salt to taste.
  7. If you have the time cook the soup up to a day ahead. Resting only makes it better.
  8. To serve, warm up and drizzle with oil and cracked pepper.


Mushroom burgers

And here a new recipe. An american one for burgers. Although it might be less beefy than the typical american burger. See I like to add vegetables in my burgers. I find vegetables help with keeping the meat moist and soft. And they add flavor and make the burger healthier. So I almost always add some sauteed vegetables and a bit of cheese to the burger.

Some of my favorite additions are eggplants, zucchini, onions, sun dried tomatoes, capers and on the cheese I like feta and melty stuff like muenster and mozarella. What do you like to add to your burger?


  • 1/3 lb ground meat
  • 1/2 lb mushrooms
  • 2 oz melting cheese (I used muenster)
  • 1 tbsp mustard
  • black pepper
  • salt


  1. Slice the mushrooms and saute them until soft. Let cool.
  2. In a bowl, mix the ground meat with the diced cheese, the mustard, the chopped mushrooms and salt and pepper.
  3. Form into 2 rather large patties and cook in a searing hot pan without added fat.
  4. Serve with mustard, ketchup and all your favorite fixings.