This moose and mushroom quesadilla recipe is definitely one of our favorite autumn meals. Requiring few ingredients and quick preparation, it's a must-have for fall camping days. Don't hesitate to do your grocery shopping in the vast pantry that is the forest to gather and cook your wild mushrooms.
Moose and mushroom quesadillas
- 2 corncobs shucked
- canola oil
- 1 large Spanish onion, finely diced
- 2 cloves garlic, minced
- 1 lb ground moose meat
- 4 cups sliced mushrooms
- 1 fresh hot pepper, seeded and chopped
- 2 heirloom tomatoes, diced
- 2 tbsp. tomato paste
- Wild caraway or cumin seeds
- salt and pepper
- 4 cups shredded Monterey Jack cheese
- 4 large tortillas
- Place corn cobs on hot coals, turning regularly, until kernels are well toasted. Remove kernels with a knife and set aside.
- Place a large cast-iron skillet on hot coals and drizzle with canola oil. Add chopped onion and garlic. Cook until onions and garlic are golden.
- Add the moose meat, breaking it up into small pieces. Stir and cook until meat is no longer pink.
- Add the sliced mushrooms. Stir and cook until mushrooms are golden brown and no longer liquid.
- Add hot pepper, diced tomatoes, corn kernels and tomato paste. Add caraway or cumin seeds to taste. Season with salt and pepper. Stir and cook for about 5 minutes, then set aside.
- In the same pan, drizzle with oil and place a tortilla bread. On half the tortilla, add some of the meat mixture and sprinkle with grated cheese. Fold the tortilla in 2 and cook for about 2 minutes. Turn over and cook for another 2 minutes, or until golden brown and crisp.
- Repeat with remaining tortillas.
- Cut each tortilla in half and serve with sour cream, guacamole, fresh coriander or a delicious homemade salsa!