Ingredients

Ingredient	Amount
Butter	1 tbsp + 1/2 tbsp
Onion	1/2 large, medium diced
Worcestershire	1 tbsp
Soy sauce	1 tbsp
Beef broth	1 1/2 cups
Mini bella mushrooms	16 oz, thinly sliced
Shredded cheese	8 oz
Tortillas	4 large

Directions

Filling

1. Add 1 tablespoon butter to a standard sauté pan (not non-stick) on medium heat until melted.
2. Add onion and cook until  translucent.
3. Add mushrooms, Worcestershire and soy sauce. Allow the mixture to cook until close to dry and fond forms.
4. Use 1/2 cup beef broth to deglaze the pan. Allow the mixture to cook down and fond to form again.
5. Repeat step 4 two more times adding 1/2 cup beef broth each time.
6. When most of the moisture has cooked off, turn off the heat, and add the remaining 1/2 tbsp. butter.
7. Mix until combined.

Quesadillas

1. Heat a non-stick skillet on medium heat until hot.
2. Add a single tortilla to the skillet
3. Top the tortilla, evenly, with half the shredded cheese.
4. Add a second tortilla to create the quesadilla.
5. Cook until cheese is melted, flipping half way through about 1 minute per side.
6. Remove the quesadilla from the skillet to a flat working surface.
7. Top with the mushroom mixed and fold like a burrito.