Mushroom And Dill Tortilla Food

DILL MUSHROOMS AND ASPARAGUS

Steps:

• Brown 4 ounces sliced mushrooms in olive oil, 5 minutes. Add 1 bunch asparagus (trimmed and cut into thirds) and 2 tablespoons water; season with salt and pepper. Cook, stirring, until crisp-tender, about 7 minutes. Toss with 2 tablespoons chopped dill and 3/4 teaspoon lemon zest.

CHICKEN AND WILD MUSHROOM QUESADILLAS

Steps:

• Coat a large skillet or griddle with cooking spray and set pan over medium heat to preheat.
• Using a fork, pull chicken meat from bone in shreds.
• Arrange tortillas on a flat surface. Top one side of each tortilla with an equal amount of chicken, mushrooms and tomatoes. Top filling with shredded cheese (1/3 cup per tortilla). Fold over tortillas to cover filling, making half-moon shapes. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until tortillas are golden brown and cheese melts. Garnish with cilantro.

MUSHROOM DILL SAUTE

Steps:

• Melt the margarine in a large nonstick skillet over medium heat.
• Saute the mushrooms, pepper strips, and garlic until the mushrooms are tender and the liquid has evaporated, about 5 to 7 minutes.
• Stir in the mustard, dill, and ground pepper; toss to coat.
• Heat through.

PAN-SEARED MUSHROOMS WITH CREAM AND DILL

Steps:

• Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shallots and cook, stirring occasionally, until crisp-tender and browned in places, about5 minutes. Transfer to a plate.
• Return skillet to medium-high. Swirl in 1 tablespoon each oil and butter. Add one-thirdof mushrooms, season with salt and pepper, and spread in a single layer. Cook, undisturbed, until beginning to brown on bottoms, about 3 minutes. Stir and continue cooking until tender and browned, about 2 minutes more. Transfer to plate with shallots.
• Cook remaining mushrooms in remaining oil and butter in two more batches. Return cooked mushrooms and shallots with any accumulated juices to skillet. Stir in vinegar, then cream, and simmer until thickened slightly, about 2 minutes. Stir in dill, season with salt and pepper, and serve.

MUSHROOMS IN SOUR CREAM AND DILL

Steps:

• Wash and dry mushrooms.
• Melt butter and add garlic.
• Add mushrooms, Dill, Salt and Pepper, Lemon and Sherry.
• Cook 20 minutes or until mushrooms are tender.
• Cool.
• Pour a small amount of the mushroom liquid into the Sour Cream.
• Then add the Sour Cream over the mushrooms and stir.
• Refrigerate 8 hours or more.

CHEESE FRITTATA WITH MUSHROOMS AND DILL

Steps:

• In a medium bowl beat together eggs, cheese, water, salt, and pepper.
• In a 10-inch nonstick skillet melt margarine over medium-high heat. Add mushrooms and cook for 4 to 5 minutes or until liquid evaporates. Stir in green onions, parsley, and dill.
• Pour egg mixture over mushroom mixture. Cook uncovered over medium heat. As the egg mixture begins to set, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set (surface will be moist). Remove from heat.
• Cover and let stand for 3 to 4 minutes or until top is set. Cut into wedges.