Wild Mushroom Queso Fundido (Rick Bayless) |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Fiesta at Rick's. He suggests making a soft taco with the queso and roasted tomatillo salsa. Ingredients:
3/4 ounce about 1/2 cup dried porcini mushrooms (or other wild) |
1 large jalapeno pepper (to taste) |
1 medium white onion |
1 large ripe tomato |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
3 tablespoons beer (preferably a full-flavored beer like mexico's bohemia) |
8 ounces monterey jack cheese, shredded |
12 warm corn tortillas or 12 flour tortillas |
Directions:
1. 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.
2. 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.
3. 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 (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.
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