"Black Trumpet And Chanterelle Quesadillas w/ Chicken"

(W/ guacamole, sour cream and pico de gallo.)

By: Chris Matherly

Craterellus fallax                       Cantharellus cibarius

Chanterelles and Black Trumpet Chanterelles are one of the most popular wild mushrooms to eat. There are hundreds of great recipes for them. This is one Mexican Dish gone Mushroom!   If you have any of your own great mushroom recipes that you would like to share with the club online, please email them to me and I would love to give them a try! 

Ingredients: (guacamole)

3- Ripe Avocados (almost black, not green)

1/2 Of An Onion

1/2 Of A Ripe Tomato

Fresh Cilantra

1- Tablespoon Minced Garlic

1- Package of Guacamole mix

1- Teaspoon of Salt

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Peel 3 ripe avocados, chop 1/2 of a ripe tomato, and 1/2 of an onion, place all in a bowl. Use a potato masher and mash/ mix avocados until mushy, evenly. Mix and mash onion and tomato with the avocado. Add garlic, and the dry guacamole mix, and salt, and stir well.

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Ingredients: (pico de gallo)

1/2 Of An Onion

1/2 Of A Tomato

Fresh Cilantra

1- Tablespoon Minced Garlic

1/2 Teaspoon Salt

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Hand-slice/ cut onion and tomato into cubes about 1/4" to 3/8" squares. Chop fresh Cilantra, and garlic and salt, mix well. That simple!

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Ingredients:( Quesadilla)

1 Pound Sliced Black Trumpets and Chanterelles

Tortilla Shells, (soft)

Grated Cheese- your favorite type

1/2 Of A Bell Pepper (Optional)

1/2 Of An Onion

1- Tablespoon Minced Garlic

1/2 Stick Of Butter

Oil

Chicken Meat Chopped (Optional)

Black Beans

Sour Cream

Salt to your liking

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Wash them gently, removing all dirt and debris. Cut end of stems off as well. Remove any spoiled or questionable mushrooms. If you have some large specimens, slice them into smaller portions. 

Melt Butter in the microwave. Pour Butter into a non-stick pan and turn on burner to medium-high.

Sautee mushrooms for 4-5 minutes. Add Bell Pepper, Onion and Salt. Sautee another 3-4 minutes and remove from heat. Set aside.

Place Tortilla shell in a pan with oil and begin to fry, quickly add cheese, sautéed mushroom mixture, black beans and fold Tortilla in half. Mash flat with a spatula and let lightly brown. Remove and serve. Slice Quesadilla with a pizza cutter, and add sour cream, guacomole, and pico de galla on top. Serve with some corn chips and salsa if you like. This adds a wild mushroomy flair to any Mexican appetite.