Best 4 Wild Mushroom Quesadillas With Warm Black Bean Salsa Recipes

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Immerse yourself in the vibrant flavors of wild mushroom quesadillas, a culinary adventure that blends the earthy notes of forest fungi with the piquant warmth of black bean salsa. This tantalizing dish is a symphony of textures, with the delicate chewiness of mushrooms contrasted by the crispiness of tortillas and the creamy richness of melted cheese. Prepare to embark on a tastebud journey that celebrates the abundance of nature's bounty, as we guide you through the steps of crafting this delectable masterpiece.

Here are our top 4 tried and tested recipes!

MUSHROOM AND BLACK BEAN QUESADILLAS



Mushroom and Black Bean Quesadillas image

This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!

Provided by Stefanie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 2

Number Of Ingredients 10

2 tablespoons olive oil
1 cup sliced fresh mushrooms
½ cup chopped onion
1 cup rinsed and drained canned black beans
2 tablespoons chopped fresh cilantro
1 pinch salt and ground black pepper to taste
2 whole wheat tortillas
¾ cup shredded mozzarella cheese
2 tablespoons lime juice
¼ cup salsa, or to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
  • Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 56 g, Cholesterol 27.1 mg, Fat 21.5 g, Fiber 12.6 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 1225.7 mg, Sugar 4.2 g

BLACK BEAN SALSA



Black Bean Salsa image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 5 cups

Number Of Ingredients 3

1 cup black beans (see recipe above), drained
3 cups fresh or jarred salsa
1 cup fresh (or thawed, drained frozen) corn kernels

Steps:

  • Combine all ingredients in a decorative bowl. Serve with tortilla chips.

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

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

SPINACH, MUSHROOM, AND BLACK BEAN QUESADILLAS



Spinach, Mushroom, and Black Bean Quesadillas image

Make and share this Spinach, Mushroom, and Black Bean Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Black Beans

Time 34m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 1/2 ounce) can black beans, drained and rinsed
1 tablespoon olive oil
1/2 cup minced red onion
2 garlic cloves, minced
2 cups sliced white mushrooms
4 cups fresh Baby Spinach
salt
fresh ground black pepper
4 (10 inch) flour tortillas
canola oil or grapeseed oil, for frying

Steps:

  • Place the black beans in a medium bowl and coarsely mash them; set aside.
  • In a small skillet, heat the olive oil over medium heat.
  • Add the onion and garlic and cover and cook until softened, about 5 minutes.
  • Stir in the mushrooms and cook, uncovered, until softened.
  • Add the spinach, season with salt and pepper to taste, and cook, stirring, until the spinach is wilted, about 3 minutes.
  • Stir in the mashed black beans and continue cooking, stirring, until liquid is absorbed.
  • To assemble quesadillas, place 1 tortilla at a time on a work surface and spoon about 1/4 mixture onto the bottom half of the tortilla.
  • Fold the top half of the tortillas over the filling and press lightly.
  • In a large skillet, heat a thin layer of oil over medium heat.
  • Place the folded quesadilla 1 or 2 at a time, into the hot skillet and heat over medium heat until hot, turning once, about 1 minute per side.
  • Cut the quesadilla into 3 or 4 wedges each and arrange on plates.
  • Serve immediately.

Nutrition Facts : Calories 377.8, Fat 9.5, SaturatedFat 1.9, Sodium 472.6, Carbohydrate 59.4, Fiber 10.4, Sugar 3, Protein 15.1

Tips:

  • Choose the right mushrooms: Use a variety of wild mushrooms for the best flavor. Some good options include chanterelles, porcinis, and shiitakes.
  • Clean the mushrooms properly: Rinse the mushrooms thoroughly to remove any dirt or debris. Be careful not to soak them in water, as this can make them soggy.
  • Cook the mushrooms until tender: Sauté the mushrooms in butter or oil until they are tender and browned. This will help to bring out their flavor.
  • Use a good quality cheese: Use a cheese that melts well, such as cheddar, mozzarella, or Monterey Jack. You can also use a combination of cheeses.
  • Warm the tortillas: Warm the tortillas in a skillet or on a griddle before filling them. This will make them more pliable and less likely to tear.
  • Serve with your favorite toppings: Serve the quesadillas with your favorite toppings, such as sour cream, guacamole, or salsa.

Conclusion:

Wild mushroom quesadillas with warm black bean salsa are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner, and they can also be served as an appetizer. The combination of wild mushrooms, cheese, and salsa is sure to please everyone at your table. So next time you're looking for a new and exciting recipe to try, give wild mushroom quesadillas a try.

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