Wild Mushroom Quesadillas Recipe

Name: Wild Mushroom Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 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; ⅓ cup finely chopped cilantro leaves; 1/2 teaspoon dried oregano; Pinch of ground coriander; 8 8-inch flour or corn tortillas, preferably homemade (see recipe )

Servings: persons

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
1/2 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
⅓ cup finely chopped cilantro leaves
1/2 teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (see recipe )

1
Place a medium saute pan over medium-high heat and add 2 tablespoons vegetable oil.
2
When oil shimmers, add mushrooms and a generous pinch of salt.
3
Saute until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
4
Add onions.
5
Saute, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes.
6
Remove from heat and allow to cool slightly.
7
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl.
8
Add grated cheeses, cilantro, oregano and coriander.
9
Season to taste with salt and pepper.
10
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil.
11
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.
12
Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted.
13
Repeat to make 8 filled tortillas.
14
Serve immediately.

1219

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, 1/2 cup minced yellow onion, and more.

Yes, Wild Mushroom Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions