When we first started investigating Mexican food, we had no idea how much they use mushrooms. This is just one of their mushroomy dishes. The crunch of the tortilla wraps works well with the rich, luxurious cheese and mushroom filling, while the tomato salsa sets it off very well.

The mushroom filling:-

Olive oil

Small knob of butter

½ red onion, finely chopped

2 tbsp chopped parsley leaves, and 1 tbsp finely chopped parsley stalks

½ chile de arbol, finely chopped or a pinch of dried chilli

1 tsp dried oregano

4 large Portobello mushrooms, the stalks finely chopped, the caps cut in half and the halfs into thin slices

salt and pepper (smoked salt works very well)

10g dried porcini mushrooms snipped into small pieces, and soaked in 3 tablespoons of boiling water for 15 minutes

4 drops of truffle oil

The cheese filling:-

75g firm mozzarella, grated

25g hard goats cheese, grated

The salsa:-

3 medium tomatoes, skinned and finely chopped

juice of a lime

½ tsp chipotle sauce, or half a small chilli very finely chopped

To serve:-

4 flour tortillas

Salad leaves to serve

• Put the butter and a good glug of the oil in a large saucepan, and when hot fry the onion, chilli , parsley stalks and oregano and cook for 10 minutes until the onions are softened but not coloured. Add the Portobello mushrooms, and season well, and cook for 10 minutes

• Meanwhile, mix the chopped tomatoes, lime juice and chiplotle. Set aside

• Mix the grated cheeses and set aside

• Add the dried mushrooms and their liquid to the mushrooms in the saucepan, and carry on cooking until the liquid is almost evaporated. Remove from the heat and add the parsley and truffle oil, and set aside

• When you’re ready to serve, spread two tablespoons of the mushroom mix onto one half of a tortilla, and top with a quarter of the cheese. Fold in half and press the two halves firmly together. Repeat with the other 3 tortilla.

• Heat a large frying pan, brush the quesadillas with olive oil and fry until golden and crisp on both sides – 1-2 minutes. Serve with the salad leaves and the salsa