Crispy folded tortillas with wild mushrooms filling.

Crispy folded mushroom tortillas

Fresh picked Yellowlegs, chanterelle, and hedgehog mushrooms.

Hello, community greetings one more happy Fungi-Friday for all of us. Happy fungi Friday.

Today posting one fusion recipe made from Yellowlegs and some chanterelle mushrooms.
Last time when we were in ourlocal forest we picked some yellowlegs, chanterelle, and hedgehog mushrooms.
Normally these wild mushrooms are good to eat simple stir-fried in garlic-butter. We had done that. when they were picked. But still there were plenty left so I made this recipe for dinner.

Ingredients:
200 grams of cheese
100 grams cream cheese
1/2 onion
1 Green paprika
4-5 garlic cloves
1 spring onion
250 grams wild mushrooms
2 cabbage leaves
salt and pepper
2 tbsp butter
1 tbsp olive oil
1 cup pasta sauce
chili powder

2 boiled potatoes

7-8 Home made tortillas

PROCEDURE

Clean and chop the mushrooms

Chop cabbage, paprika, spring onion, onion, grate garlic, additionally added 1/2 cup green peas and 1/2 cup maize.

Peel potatoes ,
Mash them,
Add salt, pepper and chili powder to taste,
Add cream cheese.
Mix it and keep aside.

Heat butter and oil in an iron skillet,
Add chopped onion and grated garlic. stir it until golden color,
Add paprika and spring onion cabbage stir for 2 minutes,
Then maize and green peas and stir around 2 minutes.

Cook all vegetables around 2 minutes add mushrooms. Add salt and pepper. Stir until the water from the mushrooms dries out. remove from heat and let it cool.

When cool mix the vegetable mushroom mixture in with the potato cheese.

Some extra mushrooms I stir-fried in butter and garlic.

Now for final preparation we have
tortillas
Pasta sauce
grated cheese
fried mushrooms
and vegetable mushroom potato-cheese mix.

Spread 1 tbsp pasta sauce on a tortilla

Spread some grated cheese on one side

Put 2 -3 tbs vegetable-mushroom mixture on the cheese and top with some fried mushrooms.

add a little more grated cheese on top

Fold it in half making a semicircle.
repeat with the other tortillas

Place them on a warm frying pan with a little oil.

Cook them from both sides until crispy.

they are ready- crispy on the outside and soft and moist inside.

Made some dressing with leftover cream cheese, yogurt, mustard, sugar and pepper.

Together with cucumber, tomato, carrot and onion salad the dinner is ready.
Happy fungi Friday.

This post is my small contribution to the #fungiFriday community hosted by @ewkaw. thank you and have a nice weekend world.