Ustilago maydis (fungus) •
Mexican Corn Truffle, Corn Smut, Huitlacoche/Cuitlacoche •
In the Kitchen
An inky, earthy, musty, nutty with a hint of smoky sweetness flavor that is loaded with lysine; an amino acid that the body requires but cannot manufacture to help us build bones, muscles and keeps the skin looking young. Beta-glucens, the soluble fiber that reduces cholesterol also found in oatmeal but taste better! Use like mushrooms, stuff meats, soups, stews, sauces, Mexican dishes, crêpes, appetizers, ice cream and tortes.
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Ingredients • Smutty Mac & Cheese
- 207ml coarsely chopped huitlacoche
- 45ml butter
- 45ml flour
- 500ml grated old Cheddar cheese
- 500ml grated Gouda
- 500ml grated marbled Cheddar
- 700ml milk
- Bay leaf
- Salt, pepper
- 500ml corn kernels
- 1 sweet onion, small dice
- 3 garlic cloves, chopped
- 341g pasta, macaroni type
Instructions • Smutty Mac & Cheese
- Remove the smut off the cob with a sharp paring knife, or with your fingers!
- Coarsely chop the huitlacoche
- Cook pasta, reserve
- In a large sauté pan use the reserved butter and heat until it bubbles
- Add the flour, stir until the roux darkens
- Add milk, bay leaf, salt and pepper, simmer for 10 minutes
- Fold in cheeses, stir until melted
- Add corn kernels
- Caramelize onion and garlic, add to cheese mixture
- Fold in pasta
- Butter a baking dish; spread half the mixture in bottom layer Spread the huitlacoche on top
- Add the rest of the mixture, concealing the smut
- Top with the pecan mixture
- Bake at 350 for 1/2 hour or until bubbly and the crust is browned
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