There are all kinds of fun gourmet mushrooms available right now in stores and at farmers markets. Lately I’ve been combining asparagus, spring onions, peas and spinach with Trumpet Mushrooms in stir fries and sautes. The Trumpets have a nice meaty texture and great flavor, without the additional water that many mushrooms produce when cooked. This makes a good choice for quesadillas or tacos, which can get soggy if the filling has too much moisture. This is a nutritious, quick and filling lunch or even dinner.
Soak 2 C. spinach, then drain and spin dry.
Pull the strings off 1 C. snap peas or shell English peas to make 1 C. (Or do half and half)
Snap the bottoms off 6 asparagus spears and then cut into 1″ pieces.
Slice a Spring Onion bulb to make 3 T. Chop another 3 T. worth of the greens/tops.
Thinly slice 2-3 Trumpet mushrooms lengthwise, then cut into smaller pieces.
Heat 2 T. olive oil in a large skillet and add the sliced onion bulb and mushrooms. Sprinkle with salt and black pepper plus dried chile flakes (optional). Saute on high heat.
When the onions and mushrooms begin to soften, add the asparagus. Saute another 2-3 minutes, until the spears turn bright green. Add the spinach and peas. Cook for another minute or two then shut off the heat.
To make the quesadillas, grate cheddar or jack cheese (or both) to make 2 C. Heat large tortillas on both sides, then make a thin layer of cheese on the whole tortilla. Use a slotted spoon to add a layer of vegetables to just one half of the tortilla surface. Sprinkle some of the onion tops over the veggies. When the cheese is melted, fold the other side over and press down. Cook for another minute, then flip and cook the other side for an additional minute. Transfer into a warm oven and repeat with more tortillas.