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13 minutes
4 peopleAbout this dish
Tortillas filled with sautéed mushrooms, garlic and Mimolette, crisped in a pan and served with crème fraîche. Mimolette is a bright orange cheese from Lille in northern France, sold young and mild or aged and hard; the younger the Mimolette, the better it melts.
Ingredients
Preparation
Slice the mushrooms.
In a hot pan, add a drizzle of olive oil and the sliced garlic. Add the mushrooms and let them brown for 5 minutes.
Grate the Mimolette.
Fill half of each tortilla with crème fraîche, mushrooms, Mimolette and a little parsley if you have some. Fold the quesadilla closed.
Cook the quesadillas for 2 minutes on each side, until the Mimolette has melted.
Cut the quesadillas into wedges. Serve. It's ready!
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