Ponzu Chili Crunch Mushroom Nachos

Directions

1. Place the dried shiitake mushrooms into a medium bowl and pour 3 cups of boiling water over them and cover with a plate or paper towel to submerge. Allow to soak for 30 minutes. Remove the mushrooms and reserve the soaking liquid. Slice the mushrooms to thin strips and set aside
2. Heat a wok or medium sized pot over medium high heat. Add 1 tablespoon of grapeseed oil and add the minced garlic and oyster mushrooms, and stir fry for a few minutes, until the mushrooms are slightly caramelized. Add in the shiitake mushrooms and Shaoxing wine. After 1-2 minutes, add in half of the mushroom soaking liquid. Once the liquid comes up to a simmer, add the soy sauce, vegan oyster sauce, sugar and sesame oil. Bring to a boil, and keep simmering for 10-15 minutes, adding more mushroom soaking liquid as needed
3. Combine the corn starch with 1 tbs water. Slowly pour it into the sauce, stirring constantly and allow to thicken for a few minutes and continue to reduce until liquid evaporates. Taste and adjust seasoning as needed. Set aside
4. Sautee garlic in butter and add caramelized onions (if using fresh onion, let them cook down). Add 1 ¾ cups of the milk and heat until simmering. Mix the cornstarch with remaining ¼ cup of milk. Add in and let it cook to thicken slightly. Slowly add in the American cheese until all is incorporated. Then, add in the Monterey jack cheese until incorporated. Once all is smooth and melted, turn off the heat and finish with the green chili relish, chopped jalapenos and brine and adjust salt as needed. Can be made up to 3 days in advance and reheated
5. Lay tortilla chips on a plate. Top generously with queso. Top that layer with braised mushrooms. Garnish with pickled red onion, red cabbage, tomatoes, scallions, cilantro, lime wedges and more hot green chili crunch