The name queso fundido might sound fancy, but don’t let this recipe intimidate you, it means melted cheese…delicious, creamy, melted cheese. I fry and then bake my queso fundido in a cast iron pan, so it’s basically like an enormous grilled cheese sandwich, free from the confines of bread!
You don’t have to add bone marrow to this dish, but I had some locally raised, grass-fed beef bones on hand, so I decided to roast them and reserve the marrow for this recipe.
Roasting bone marrow is easy; you spread the bones out on a baking dish and drizzle with olive oil, salt, pepper and a pinch of fresh chopped parsley. Bake at 450 degrees for about 20 minutes, then remove from the oven and scoop the marrow out with a long spoon. If you can resist immediately spreading the warm, buttery marrow on a piece of bread and devouring it…simply set it aside in the refrigerator until ready to use.
Roasted Bone Marrow and Oyster Mushroom Queso Fundido (adapted from Rachel Ray)
- 2 tablespoons roasted bone marrow (or olive oil)
- 1/4 cup chopped shallots
- 4 cloves minced garlic
- 1 cup sliced oyster mushrooms
- 1 tablespoon fresh chopped Italian parsley
- 1/2 teaspoon cayenne pepper
- 2 cups fresh sliced bocconcini
- 1 -2 lemon wedges
- 1 loaf french bread
- Fresh ground salt and pepper
Preheat the oven to 425 degrees. Add the bone marrow to a medium cast-iron pan and stir over medium heat until it begins to soften and melt. Add the shallots and garlic and cook until soft and fragrant. Stir in the mushrooms and cook for about 5 minutes, then add the parsley and cayenne pepper and season to taste with salt and pepper. Stir in the cheese and transfer the pan to the oven; bake until the cheese is golden and bubbling. Remove from the oven and drizzle with fresh squeezed lemon juice.
When plating, garnish with additional parsley and lemon slices and serve with slices of fresh toasted French bread. Enjoy!