Queso Fundido with Smoked Mixed Mushrooms

Recipe courtesy of Chef Don Durante, Cascal Restaurant, Mountain View, CA



½ cup Chipotle Chile, small dried

1 cup Mushroom Stock (made from de-stemmed shiitake mushrooms)

2 tbsp Olive Oil

2 Poblano Chiles, sliced in strips

1 White Onion, sliced

1 Garlic Clove, minced

Salt and Pepper to taste

2 cups Oxaca Cheese

1½ lbs Assorted Shiitake, Crimini, and Oyster Mushrooms, sliced  and smoked


Smoked Mushrooms

  1. Combine sliced mushrooms on small sheet pan and place in smoker and smoke with hickory chips for 15-20 minutes based on the intensity of how strong a flavor you want from the hickory chips.


  1. Simmer dried Chipotle chile in mushroom stock until tender and half the liquid is evaporated.
  2. In a large sauté pan, heat olive oil and stew Poblano chilies with the onion and garlic until tender.  When Poblano chile mixture is cooked, add smoked mushrooms, Chipotle chile and the liquid from the soaked Chipotle chile; cook until the liquid is evaporated.  Season with salt and pepper and cool.
  3. Add the grated Oxaca cheese to the mushroom mixture and fill casuelas (small earthenware dish) with mixture; bake in hot oven (500˚F) until mixture is bubbling. Remove from oven and serve with fresh warm corn tortillas or fried chips.


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