Wild Mushroom Quesadillas with Black Trumpet Mushrooms and Funnel Chanterelles

Quesadilla with wild mushrooms. Photo: Helena Kirk

This vegetarian quesadilla recipe consists of wheat tortillas with wild mushrooms and shredded cheese. The wild mushrooms that I used for this recipe are in season right now: black trumpet mushrooms and funnel chanterelles. You can use any other wild or cultivated mushrooms that you prefer.

Quesadillas are a classic Mexican dish that means “small cheese thing”. The quesadilla can be made with either wheat or corn tortilla and is filled with cheese and other delicious toppings such as chicken, fish, meat, or in this case wild mushrooms. Afterward, the quesadilla is baked in the oven or on a pan, it’s being sliced, and served with salsa.

Quesadillas with black trumpet mushrooms & funnel chanterelles

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Cuisine Mexican
Servings 3 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


  • 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



  • 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.


  • 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.
Keyword autumn, black trumpet mushrooms, funnel chanterelles, guacamole, mexican, quesadillas, tortillas

If you are looking for other wild mushroom recipes take a look at this creamy funnel chanterelle soup or autumn pasta made with pumpkin and black trumpet mushrooms.

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