Wild mushroom queso fundido

Cover the dried porcini with hot tap water and weight them with a plate.

Shred about eight ounces of cheese on a big box grater.

Heat the enamelled cast iron queso fundido pan over medium heat with a film of olive oil.

Add chopped onion, tomatoes and a little green chili and cook until the onions are completely soft and the tomato juice has evaporated.

Drain and roughly chop the soaked mushrooms and stir them into the mixture.

Add a little Mexican beer and simmer about a minute until it reduces.

Add the grated cheese and stir until it just about melts.