Mushroom Fundido

Here's a fun take on fondue.

3 Tbsp EVOO
1 lb. mushrooms, quartered
Salt/Pepper
1 medium onion, chopped
2 cloves garlic, chopped
1 jalapeno chile, chopped
1 red Fresno chile, chopped
1/2 C. dry sherry
1-2 Tbsp. finely chopped fresh thyme
3 C. shredded cheese
Warm, charred tortillas

For the shredded cheese - the recipe recommends sharp cheddar and manchego.  We couldn't find the manchego, so we substituted fontina instead along with 2 cups of shredded sharp cheddar.  I think any melting cheese would work, but certainly use the sharp cheddar with it.

In a large, heavy skillet, heat the EVOO over medium-high heat.  Add the mushrooms and brown them.  Season with salt and pepper.  When the mushrooms are browned, add the onion, garlic, and chiles and cook for a few minutes.  Deglaze the pan with the sherry.  When the sherry almost evaporates out of the pan, add the thyme and cheese.  Stir until it melts, take it off the heat, and serve it with the tortillas.

Serve directly from the skillet on the table.  Take a tortilla, rip part of it off, and dip into cheese and enjoy.

Recipe courtesy of Rachael Ray My Year in Meals p. 122.