Last night I whipped up a delicious little dinner for me and my lady friend. I made it almost totally from leftovers.
I sauted a few shitake mushrooms in butter with salt and pepper until soft in my cast iron skillet. I removed the mushrooms and set them aside. I took two blocks of cheese that I had leftover from dinner on Sunday. One was a block of sharp chedder, the other was a creamy and buttery gouda. I shredded the cheese myself and set it aside.
I added another pad of butter to the pan and placed a torilla in the pan. I added some of the mushrooms, a few sprigs of thyme, and then sprinkled the shredded cheese to cover the entire torilla. I let the cheese melt and I folded the quesadilla in half and then browned it on both sides. Of course, all of these steps were taken while I was drinking a cabernet sauvignon.
I removed it from the pan and let the cheese set a bit so as not to run, and I ate it.
It was delcious. I recommend the recipe to anyone who wants a quick treat.




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