Recipe: Morel Mushroom & Leek Quesadillas with Goat Cheese

Morel mushrooms are making their seasonal debut in our neck of the woods and I feel so giddy I could explode. The mushroom hunters are out in full force and the excitement and energy surrounding this lovely gem is contagious. Don’t fret if you’re not a mushroom hunter, though. Morels can be found in most grocery stores across the US — now is the time to be looking for them!

I have always loved the flavor combination of mushrooms and leeks in pastas and on pizza. It was only a matter of time until quesadillas with this combination hit the weeknight dinner rotation. If you haven’t yet had the chance to try morels you are in for a treat. They have a slight smokey flavor and shine in this simple recipe.

These quesadillas are simple to prepare and highlight some of spring’s most prized ingredients. This recipe calls for very few ingredients, yet it packs a lot of flavor. If you’re in a pinch for time, give these quesadillas a whirl. They taste impressive without all of the hassle of a complex recipe.

Serves 2

2 tablespoons olive oil (divided)
2 medium-sized leeks, diced
3 cups morel mushrooms, diced
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
2 (10-inch) whole wheat flour tortillas
2 to 3 ounces goat cheese, crumbled
1/4 cup parsley, roughly chopped, plus more for garnish
Juice from 1 lime

Heat a large skillet over medium-hight heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add the leeks and cook for about 5 minutes, stirring often. Add the diced mushrooms, crushed red pepper flakes, and soy sauce. Continue to cook and stir until mushrooms and leeks are tender and fragrant. About 8 minutes.

Transfer the vegetables to a bowl. Carefully wipe the skillet down and drizzle remaining 1 tablespoon of oil. Turn the heat to medium-high and place one tortilla on the skillet. Top with sautéed veggies, goat cheese, parsley, and place remaining tortilla on top. Cook until the underside is golden, 3 to 5 minutes, and then carefully flip the quesadilla. Cook for another 3 to 5 minutes.

Slice the quesadilla into 4 pieces and serve with a squeeze of fresh lime juice and additional parsley.