Caldo De Hongos Y Huitlacoche - Mushroom-Huitlacoche Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. In Mexican homes, cooks traditionally use white mushrooms for this soup, but it is also delicious with other varieties or a combination of mushrooms. Recipe from Iliana de la Vega as published in the Houston Chronicle. Ingredients:
2 lbs mushrooms (any kind or a mixture of kinds) |
1/4 cup olive oil |
1 medium white onion, peeled and minced |
2 garlic cloves, peeled and minced |
2 jalapenos, seeded and chopped (or to taste) |
1 cup huitlacoche (canned is fine) |
6 cups water (canned is fine) or 6 cups chicken broth (canned is fine) |
1/4 cup fresh epazote leaves or 1/4 cup cilantro |
Directions:
1. Clean mushrooms.
2. Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
3. In large stockpot, heat olive oil, and sauté onion 2 minutes.
4. Add garlic, sauté for a few seconds.
5. Add jalapeños, sliced mushrooms and huitlacoche.
6. Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
7. Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.
|
|