Courgette flower and wild mushroom quesadillas


If you are growing courgettes you will find fallen male courgette flowers by your plant most days.  Don’t put them in the compost, instead clean and place in a bag and put the bag in the freezer.  Once you have a decent supply, take out and wait for the flowers to defrost.

Saute one medium sliced onion in some oil for 5 minutes, add a finely chopped clove of garlic and continue sauteeing for 1 minute, stirring constantly, add a handful of roughly sliced wild mushrooms or any other mushroom, season with salt, pepper and a little dried thyme.  Leave to cook for 5 minutes and add the torn courgette flowers, petals and all, cook until the flowers wilt.

On a dried griddle, heat up a soft corn tortilla (for sale from Cool Chile Co), scoop a little of this mixture and a little grated gouda cheese on one half of the tortilla, fold in two and heat up on both sides until the cheese has melted.

Plate and add some salsa inside if you want and enjoy!

*This can be made with flour tortillas as well.

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