Wild Mushroom Quesadilla

We were driving through the parking lot at the medical office park when I noticed some mushrooms growing at the edge of a wooded area. I pulled into the nearest parking space, grabbed a plastic shopping bag, which I keep in the car for such occasions, and proceeded to pick them.

I was certain they were Shaggy Ink Cap Mushrooms and were edible, but only if alcohol isn’t consumed before or after.

I wish I had taken a picture of the grouping of ten or more mushrooms (the photo is from Wikipedia). These are very fragile mushrooms and they broke apart even though I picked them very carefuly. I knew they would deteriorate rapidly. I was expecting they would turn into a puddle of black goo by the time we got home.

shaggy ink cap mushrooms


 

It is crazy how a ten minute office visit takes up an entire morning. Of course two and a half hours of that is just driving to and from, but waiting an hour past the appointment time to see the doctor seems a bit much. We keep talking about bringing a deck of cards with us and we would be sitting crosslegged on the floor in the middle of a game when the doctor finally comes into the examination room. We may do that yet.

As  expected, the mushrooms were in pretty bad shape when we got home.  After rinsing them I decided not to use most of them. I’m sure they were still edible but they didn’t look too appealing. I only used the four young ones on the right since I would be the only one partaking.

ink caps 1


 

It seemed best to use this small amount of mushrooms in a quesadilla.  The mushrooms were sautéed with onion and toasted in a tortilla with Fontina and Havarti cheese.


 

 

 

 

 

 

 


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