|1 cup||Maize mushroom pieces|
|4||Medium-small zucchini or chayote squash, cubed|
|1 medium||Onion, coarsely chopped|
|1||Fresh jalapeno pepper, seeded and finely diced|
|2||Cloves garlic, finely diced|
|1 cup||Sweet corn|
|¼ cup||Tomato, diced|
|½ cup||Warm water or vegetable broth|
|Salt & pepper to taste|
|½ cup||American white cheddar or Jack cheese, grated|
|¼ cup||Fresh epazote or cilantro, chopped|
In the blaze of fall colors you can usually find equally colorful, abundant wild mushrooms in fields and woods, in schoolyards on village greens and in gourmet and farm markets. One of the most unique delicacies is the maize mushroom, Ustilago maydis, also known as the Mexican truffle, or corn smut.
Most common in markets and on menus in Mexico and our Southwest, they are wonderful prepared in the following way. The small squashes (or calabacitas, Spanish for "little squash") used in this dish are also best small and under-ripe.
These two recipes are from "Enduring Harvests," by E. Barrie Kavasch, published by The Globe Pequot Press, 1995, 320 pages, $14.95 (paper). To order, call 1-800-243-0495 or visit them at Melt butter in medium skillet and saute mushrooms,squash, and onion over medium heat, stirring frequently. Add the remaining ingredients except for the cheese and the epazote or cilantro, which should be added during the last 2 to 5 minutes. Stir to blend ingredients together, then sprinkle the cheese over the top. Cover the skillet and lower heat slightly; continue to cook over medium-low heat for 10 minutes until cheese melts. Uncover and sprinkle the epazote or cilantro over the top for the final 5 minutes.
Serve hot with chilled sour cream or yogurt.
Posted to Recipe Page 24 November 96 Date: Sun, 24 Nov 1996 03:54:20 +0500 From: Gourmet Connection <capco@...>
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