INGREDIENTS:

• ¾ ounce (about ½ cup) dried porcini (or other wild mushrooms)
• 2 tablespoons olive or vegetable oil
• 1 large jalapeño or 2 serrano chiles, stemmed and finely chopped
• 1 medium white onion, coarsely chopped
• 1 large ripe tomato, coarsely chopped
• 3 tablespoons full-flavored beer
• 8 ounces Monterey jack cheese, shredded (about 2 cups)
• About a dozen war, corn or flour tortillas

DIRECTIONS:

1. Place mushrooms into a small bowl, cover with boiling water, weight with a plate to keep mushrooms submerged, and let rehydrate for 20 minutes.  Drain off liquid, pressing on mushrooms to remove all of the water.  Chop into ¼-inch pieces.
2. Heat oil in a medium skillet over medium0high heat.  Add chiles, onion, tomato, and mushrooms and cook, stirring until onion begins to softened and brown, 7 to 8 minutes.  Add beer and stir until liquid has evaporated and mixture looks dry.
3. Reduce heat to medium-low, sprinkle cheese evenly over vegetables and stir slowly and constantly until cheese is just melted.  Immediately scoop into a warm serving dish (a small fondue dish over tea light is ideal) and serve with warm tortillas for making soft tacos.

SERVES 6 AS A LIGHT APPETIZER