WILD MUSHROOM QUESADILLAS

Wild Mushroom Quesadillas image

You don't have to use wild mushrooms, of course, but if you can get chanterelles - oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.

Provided by Kim Severson

Categories brunch, dinner, lunch, quick, appetizer, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

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Ingredients

4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
½ cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
½ teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (see recipe)

Steps:

Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 401 milligrams, Sugar 2 grams, TransFat 0 grams

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Edward McFarland

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I love the combination of mushrooms and cheese in these quesadillas. It's a classic combination that always works.

Michael Connelly

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These quesadillas are a great way to use up leftover chicken or steak. Just add it to the filling and you've got a delicious meal.

Malik Asim Shah

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I've made these quesadillas several times and they're always a hit. They're so easy to make and they're always delicious.

Avith Kazinja

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These quesadillas are the perfect appetizer or snack. They're easy to make and they're always a crowd-pleaser.

Md Jihad Ali Hridoy

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I love that these quesadillas are made with whole wheat tortillas. It makes them a little bit healthier, but they're still just as delicious.

Anathi Mdungwana

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These quesadillas are a great way to change up your taco night routine. They're just as delicious, but they're a little bit different.

REHEMA NABUTITI

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I'm not a vegetarian, but I really enjoyed these quesadillas. They're a great way to get a meatless meal.

Mst Asha

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These quesadillas are perfect for a party or potluck. They're easy to make ahead of time and they can be served hot or cold.

jacob fadel

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I made these quesadillas for my kids and they loved them! They're a great way to get kids to eat their vegetables.

Mark Dreyy

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These quesadillas are a great way to use up leftover mushrooms. I had some mushrooms that were starting to go bad and these quesadillas were the perfect way to use them up.

Nomalanga Ncube

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I'm always looking for new and exciting ways to cook mushrooms and these quesadillas definitely fit the bill. They're so flavorful and the cheese is melted perfectly.