Friday, June 6, 2014

Wild Mushroom Queso Fundido

I've spent a great deal of time traveling in Mexico. Texans eat a lot of Mexican and Tex - Mex food. One of my favorite recipes in Mexico is Queso Fundido.
I recently purchased a cast aluminum Molcajete, handmade by our local blacksmith.
You heat the Molcajete in the oven, place it an iron serving dish and make the Queso at the table, in the Molcajete. It's quite an impressive table side service.

This is an original recipe from 2009.

1/2 C dried wild mushrooms
1 large jalapeño, seeded , diced
1 medium onion, diced
1 large tomato, seeded and diced
2 TBS vegetable oil for frying
3 TBS Shiner Bock Beer ( it's a Texas Beer)
8 oz. shredded Monterey Jack Cheese ( at least 2 C)
1 dozen warm tortillas, corn or flour or tortilla chips

Rehydrate the mushrooms in a bowl.
Cover them with boiling water and use a plate to weigh them down.
Allow to sit in the water until softened.
Drain well and chop into 1/4" pieces.

Heat oil in a cast iron skillet over medium high heat.
Add dices jalapeño , onion, tomato and mushrooms.
Cook, stirring constantly until the mushrooms are cooked, the onions are softened and begin to brown (about 7 - 8 minutes).
Add Beer and stir until the liquid evaporates and the mixture is once again dry looking.

Reduce heat , sprinkle cheese evenly over the mixture and stir slowly and constantly until melted.
Too long on the heat and the cheese will become tough, oily and stringy.
Immediately transfer it into a warm serving dish or a fondu pot with a tea light.
Serve with tortilla chips or tortillas.

Peace in the Kitchen!

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