saute the mushrooms and onion in beef fat
About once a week, we have dinner at our favorite Mexican restaurant with our friends Steve and Sandy. Sandy and I are both usually on low carb diets, and we’re always on the lookout for tasty new low carb recipes. At the restaurant, we usually try to order low carb items, and one of our favorites is hongos con queso, or mushrooms with cheese. I figured this item would be pretty simple to make at home, so I gave it a shot. After a couple of tweaks, I wound up with the following low carb recipe that tastes almost exactly like the dish served at the restaurant.
I first tried sautéing the mushrooms and onion in butter, and it was good, but not quite what I wanted. Next, I tried using cooking oil, but that didn’t quite do it for me, either. One night I had a little beef fat from pan-frying a beef ribeye steak, so I decided to try beef fat for my recipe, and that did the trick! I think bacon drippings would be great to use for the sautéing, too.
Holle’s Hongos con Queso recipe
What you’ll need:
- 1-2 tablespoons beef drippings
- 8 ounce carton sliced mushrooms
- 1 large red onion, julienned
- Garlic salt
- Tabasco sauce
- 1/2 teaspoon Liquid Smoke
- Shredded cheese (I like mozzarella here)
Directions: Heat fat over medium heat. Add mushrooms and onion and cook until tender. Sprinkle with garlic salt and add Tabasco sauce and Liquid Smoke.
Pour mixture into a microwave dish and cover with shredded cheese. Microwave for about 60 seconds, or until cheese melts.