Wild mushroom and goat cheese quesadilla with cranberry relish

Once again H wasnt here for dinner, so I pulled out one of the recipes I was saving for a night he wasnt here. H hates mushrooms. So this was a perfect no-H night meal. I loved the relish on this. I was a bit skeptical with all the different, strong flavors going on, but it ended up being great. This would be a great dish to pass at the holidays since the orange/cranberry flavors in the relish instantly reminded me of Christmas! Recipe found on Pink Parsley.


Cranberry-Pecan Salsa
1/2 cup whole pecans
3 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1/3 cup sugar
1 Tablespoon Dijon mustard
Grated zest and juice of 1 orange
kosher salt and freshly ground black pepper
2 cups fresh  cranberries
1 shallot, sliced
1 jalapeno pepper, seeded and minced (optional)

Preheat the oven to 350.  Arrange the pecans on a baking sheet and toast 7-9 minutes, until deeper brown and aromatic.  Cool, and coarsely chop.
Combine the vinegar, olive oil, sugar, mustard, orange zest and juice, and salt and pepper in a food processor.  Process until well combined, about 30 seconds.  Add the cranberries, shallot, and jalapeno, and pulse to coarsely chop.
Transfer to a bowl, cover, and refrigerate.  When ready to serve, fold in pecans.

Mushroom and Goat Cheese Quesadillas
 6 Tablespoons unsalted butter
1 yellow onion, coarsely chopped
1 1/2 pounds mixed wild and commercial mushrooms, sliced (stem the shiitakes)
1 pound cremini mushrooms, sliced
4 cloves garlic, minced
1 teaspoon kosher salt
2 Tablespoons Worcestershire sauce
2/3 cup dry white wine
1/2 teaspoon ground pepper
8 8-inch flour tortillas
2 cups (8 ounces) shredded monterey jack cheese 
3 cups (15 ounces) crumbled fresh goat cheese

Melt butter in a large saute pan over medium-high heat.  Add the onion and saute about 4 minutes, until softened.  Add the mushrooms, garlic, salt, and Worcestershire sauce, and saute an additional 5 minutes.  Add the white wine and pepper, and cook until most of the liquid has been absorbed, at least 5 minutes.
While the mushrooms cook, coat a griddle or large skillet with cooking spray and heat to high heat.  Reduce heat to medium when it is preheated.
Lay a tortilla flat on the cooking surface, and sprinkle 1/4 cup Monterey Jack cheese over the whole tortilla.  Top half with about 1/3 cup of the mushroom mixture, then sprinkle with a thin layer of goat cheese.  Use a stiff spatula and fold each tortilla in half.  Cook until light brown and crisp on the bottom, then carefully flip and cook until the other side has browned.
Transfer to a plate and keep warm in the oven.  Repeat with remaining tortillas.  To serve, cut each into 3-4 wedges, and serve with salsa for dipping.


One Comment on “Wild mushroom and goat cheese quesadilla with cranberry relish”

  1. these sound and look amazing!

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