Kitchen Stories: Quesadillas Mushrooms

The Mexican Quesadilla is an easy appetizer and main course. With ready made tortillas wheat or corn you can create many different combinations that will always be pleasantly tasty treat for our palate.
Replacing the classic chicken with mushrooms -for more vegetarian version- our own production, we made and we tested these spicy quesadillas that the "Kitchen Stories" suggest today.
Yours!

work: 30′

time: 45′

easy:

Quessadillas (5 servings) 500g (1.1 lbs) pleurotus mushrooms 80g (2.8 oz) olive oil 3 garlic cloves 1 tsp ginger 1 tsp thyme 1 tsp oregano 1 tsp black pepper 1 tsp turmeric 1 tsp cumin 1 tsp smoked paprika 2 tsp soy sauce 2 tsp Himalayan salt	Chop mushrooms tearing them into small strips. Holding with one hand, pull with the other thin slices of mushroom.	In a pan pour half the oil, half the amount of mushrooms and a half clove of garlic. Fry little by little, to fry well, get browned and become crunching. Mix.
Sprinkle with half the quantity of the mixture of spices, herbs, salt, pepper and 1 teaspoon soy sauce. Mix well and often until cooked.	When they have absorbed the juices and are golden brown, you empty into a bowl and in the pan put the remaining mushrooms and herbs, following the same procedure.	Filling 5 tortillas/ large pies fried mushrooms 40g (1.4 oz) olive oil 1 tomato, cut into cubes 1 red pepper, cut into cubes 1 fresh onion, chopped 20 olives, pitted 120g (4.2 oz) mozzarella, grated
In the same frying pan add little oil and fry the tortillas very light first on one side…	… and you turn them from the other side.	Sprinkle a little grated cheese.
Disperse ⅕ of the filling over the grated cheese.	Sprinkle with a little grated cheese and lift from one end fold the tortilla in two to become like crescent.	Push to stick together and put it on a platter. Repeat the same process with subsequent tortillas, folding them into crescents or wrapping the roll in the pan.