Wild Mushroom Queso Fundido (Rick Bayless)

• 34 ounce about 1/2 cup dried porcini mushrooms (or other wild)
• 1 large jalapeno pepper (to taste)
• 1 medium white onion
• 1 large ripe tomatoes
• 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

1. Rehydrate the mushrooms.
2. 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.
3. Drain off the liquid, pressing on the mushrooms to remove all the water.
4. Chop into 1/4-inch pieces.
5. Prepare the flavorings.
6. Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into 1/4-inch pieces.
7. Heat the oil in a medium skillet over medium-high heat.
8. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes.
9. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
10. Finish the queso fundido.
11. 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.
12. 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.

porcini mushrooms, pepper, white onion, tomatoes, olive oil, beer, cheese, corn tortillas

Taken from www.food.com/recipe/wild-mushroom-queso-fundido-rick-bayless-435696 (may not work)