Wild Mushroom Queso Fundido Recipe

A queso fundido often takes centre stage when entertaining; when served with a few tequilas it’s the perfect introduction to a meal or a catch-up with friends. I make this fancy by using wild mushrooms – they bring a delicious taste and texture and if you use a mixture of them (chanterelle, girolle, oyster, enoki, etc.) they all have different qualities and flavour notes that make this dish extra special. That said, I have often prepared this using regular white mushrooms or chestnut mushrooms, for days when I don’t have any wild mushrooms to hand. A spoonful of salsa is often added – the Charred Tomato and Red Pepper Salsa (see page 209) will add some tang to the dish.

Try Susy's recipe for Almond Ice LolliesAdobo Verde Roasted Cauliflower Tacos here!

Ingredients for Wild Mushroom Queso Fundido

How to make Wild Mushroom Queso Fundido

  1. Begin by shredding the mushrooms with your hands into smaller pieces.
  2. Heat 1 tablespoon of the oil in a non-stick frying pan, then add the butter. Once it melts, toss in the mushrooms. Sauté over a high heat and season with the ground ancho chilli and a pinch of salt and pepper. Squeeze in the lemon juice. When the mushrooms get a bit of colour and get softer, remove them from the pan and set aside.
  3. Add the remaining oil and the garlic to the same pan and fry gently for a couple of minutes, then add the beer. Simmer for a few minutes until the beer reduces by half. Now add the cheese, a third at a time, stirring after each addition until the cheese melts before adding more. When you have added all the cheese and your queso is lovely and gooey, add half of the mushrooms and stir them into the cheese.
  4. You can serve your queso fundido in the pan or transfer to a pretty shallow bowl. Add the remaining mushrooms on top and scatter over the diced onion and coriander leaves. Serve with warm corn tortillas on the side – this is particularly good with Chipotle and Roasted Sweet Potato Tortillas.
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