1/2 pound sliced mushrooms
2 tablespoons vegetable oil
1 tablespoon butter
1/4 cup dry white wine (such as chardonnay)
1 1/2 tablespoons black bean-garlic sauce
1 tablespoon chili-garlic sauce
1 tablespoon Worcestershire sauce
1/2 sweet onion, peeled and chopped
4 Golden Quesadillas (see recipe)

In a skillet over medium heat, saute the mushrooms in the oil and butter until mushrooms soften and begin to release their moisture. In a small cup, whisk together the wine, black bean-garlic sauce, chili-garlic sauce and Worcestershire sauce. Stir mixture into mushrooms, then add the onion and continue to saute, turning vegetables and tossing skillet to brown mushrooms on both sides and cook down sauce.

Spoon a generous portion of mushroom mixture onto half of the prepared Golden Quesadilla, then fold over onto vegetables. Repeat with additional tortillas and filling.

Makes 4 servings.