Freshly picked chanterelle mushrooms on wooden table against green blurry background. Simple ingredients lead to a quick and satisfying weekday dinner. These wraps also easily lend themselves to experimentation – use spinach in lieu of arugula, or include a slice of prosciutto, for example. Just remember that the mushrooms are they star of this show.

Let’s get cooking!


Roughly chop one pound of wild mushrooms. If you can’t find wild mushrooms, feel free to use a mix of your choosing. Sauté the mushrooms in one Tbsp of oil and 1 Tbsp of butter. Add 1 tsp minced rosemary and salt and pepper to taste.

Cool slightly.

Assemble the wraps

Place a flour tortilla on your work surface. Spread one Tbsp of fig preserves down the center. Spoon a tablespoon or two of the mushroom mixture on top of the preserves. Add a few arugula leaves and a thin slice of Fontina cheese. Fold the top and bottom of the tortilla inward and then fold the left and right sides inward to form an envelope.

Grill in a panini maker for 3-5 minutes. Serve warm.