As a soft taco filling appetizer!
3/4 oz (~1/2 cup) dried porcini (or other wild mushrooms)
2 TBSP EVOO
Hot green chile(s) to taste (rough 1 lg jalapeno or 2 serranos), stemmed, seeded and finely chopped
1 medium white onion, cute into 1/4 inch pieces
1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4 inch pieces
3 TBSP beer (preferably a full flavored Mexican)
8 oz Mexican melting cheese (Chihuahua, quesadilla) or monterey jack, mild cheddar or brick, shredded ~ 2 cups
corn or flour tortillas
Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Chop into 1/4-inch pieces.
Prepare the flavorings. Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into 1/4-inch pieces. Heat the oil in a medium skillet over medium-high heat. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted – too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish and serve with warm tortillas for making soft tacos.
Categories: Appetizers Tags:
Photos:
wildmushfundido
Courtesy of Rick Bayliss of Frontera