Portobello Quesedilla

The other day, when we were eating my Chili Roasted Potatoes with Chipotle Aioli, I started thinking about the aioli. I recognized that flavor. At first when I made it, I thought it was from a dipping sauce for calamari at a restaurant. Then it hit me. I remembered that flavor as the dipping sauce that accompanied a mushroom quesedilla that I at at least once a week for a while when I was in middle school.

When I was in middle school, a house down the street was turned into a delicious restaurant that mainly focused on gourmet take out foods. The restaurant was called the Golden Olive and it was located in New Wilmington, Pennsylvania. I frequently ate there and enjoyed many of the offerings. I remember the jerk chicken that made my tongue tingle in a new and interesting way. I had many new and interesting kinds of soup, crab cakes, roasted vegetables, and the most delicious breaded shrimp. But, the menu item that I returned to again and again was the mushroom quesedilla. It was simple. Cheese, mushrooms, shell. That’s it. What really made it special was the dipping sauce. Unfortunately, I had no idea what it was until last week. As soon as I realized it, I knew I had to make a quesedilla and recreate the meal I enjoyed so much as a middle schooler. I ate this hot and cold. It is good both ways.

This recipe really brings back a food memory for me that was originally created by Marla and Pat, the proprietors of The Golden Olive. I am so excited that I can now make this easy and scrumptious meal at home. I really miss them and their delicious offerings. While I don’t know where they are or what they are doing, I am so grateful for them because they taught me so much about food, flavors, and kindness.

Simple, Clean, and Homemade

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