Tasty wild mushroom quesadillas served with guacamole for any occasion!
Quesadillas are a classic Mexican dish. This recipe is made with wild mushrooms and consists of wheat tortillas, mixed wild mushrooms, and shredded cheese. It is therefore a very suitable dish for vegetarians or people who love wild mushrooms. To be more specific, I used black trumpet mushrooms and funnel chanterelles but you can use any other wild or cultivated mushrooms that you like.
Quesadillas mean “small cheese thing” and are very popular around the world. The quesadillas can be made with either wheat or corn tortilla and are always filled with cheese and come with either chicken, fish, meat, vegetables, or mushrooms. Afterward, the quesadillas are baked in the oven or on a pan, sliced, and served with salsa. Guacamole is my favorite Mexican salsa and goes great with quesadillas.
Quesadillas with black trumpet mushrooms & funnel chanterelles
Ingredients
Quesadillas
- 6 wheat tortillas
- 11 ounces (300 grams) shredded cheese , (e.g. cheddar, emmental, mozzarella)
- 7 ounces (200 grams) fresh wild mushrooms, (black trumpets & funnel chanterelles or other wild mushrooms)
- 3 tablespoons butter
- 1 clove garlic, minced
- Salt and pepper
Guacamole
- 2 avocados , ripe
- 1/2 big tomato , diced
- 1 clove garlic, minced
- 1 teaspoon fresh cilantro , chopped
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Instructions
Guacamole
- Slice the avocados in half, remove the pits. Spoon out the avocado flesh and place it on a cutting board. Mash the avocado flesh using a fork.
- Place the mashed avocado in a mixing bowl, and add remaining ingredients. Stir well.
Quesadilla
- Clean the wild fresh mushrooms and cut into smaller pieces.
- Heat up a dry pan and add the mushrooms. If the mushrooms have been cleaned with water or came directly from the woods, the mushrooms contain a lot of water. Remove excess water from the pan using a tablespoon and discard it.
- Add 1 tablespoon of butter and minced garlic to the mushrooms. Sauté for about 5 minutes on medium-high heat. Season with salt and pepper. Set aside
- Place 1 wheat tortilla on a plate and spread out a third of the mushrooms and a third of the shredded cheese. Place another wheat tortilla on top, and brush with melted butter or olive oil.
- Heat up a pan that has the same size as the wheat tortilla or larger. Turn around the quesadilla so the brushed tortilla touches the pan. Brush the other side of the quesadilla and let bake until lightly golden. It only takes a few minutes, so keep a close eye on the quesadilla.
- The quesadilla is done when the cheese has melted. Serve with guacamole and chopped tomatoes.
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