Mushrooms and cheese are a wonderful pair — earthy and creamy, savory and salty — which come together perfectly in this party-ready hot dip. You might see this dish, mushroom queso fundido, on Mexican restaurant menus, but it’s such a snap to make at home, there’s no reason not to give it a shot! Be sure to pick up a package of PA-grown mushrooms (which shouldn’t be too tough, as Kennett Square, PA grows about half of the total mushrooms in the U.S.!), and get some local cheddar, too, for the tastiest results.
Mushroom Queso Fundido
- 2 tablespoons olive oil
- 1 shallot, minced
- 3 cups sliced Pennsylvania mushrooms
- 3 cups shredded Monterey Jack, Oaxaca, or Muenster cheese (or a combination of these cheeses)
- Salt and pepper, to taste
- Chips, for dipping
- Preheat oven broiler. Heat olive oil in a hot skillet over medium heat. Add shallots and cook for 1 to 2 minutes.
- Add sliced mushrooms, season with salt and pepper and cook, stirring occasionally, for 5 minutes, until liquid has evaporated.
- Sprinkle cheese evenly over the mushrooms and place the skillet in the oven, under the broiler, for 2 to 3 minutes, until cheese is bubbling and beginning to turn golden brown.
- Serve hot with chips for dipping.