Soufflé Of Huitlacoche Corn Truffle And Squash Blossom Recipes

SOUFFLé OF HUITLACOCHE - CORN TRUFFLE AND SQUASH BLOSSOM

Steps:

• For the huitlacoche: Remove the mushroom from the cob and chop it roughly and set aside with the squash/pumpkin blossoms.
• Heat the oil and saute the onion and garlic until transparent.
• Add the huitlacoche and the blossoms along with the chiles, epazote and salt.
• Let simmer over a medium flame until the liquid of the huitlacoche and the blossoms has evaporated.
• Cover and store the mixture for one hour in the refrigerator and correct seasoning if necessary.
• For the souffle: Butter and flour a 2 quart baking or soufflé dish; set aside.
• Melt the butter in a saucepan, add the flour and stir constantly with a whisk over medium heat for two to three minutes.
• Add the cold milk.
• Season with salt, cayenne and nutmeg; stir until mixture is smooth and thick.
• Remove from heat and cool slightly.
• Combine egg yolks with the creme fraiche and beat them into the flour and milk mixture.
• Stir in the huitlacoche and squash/pumpkin blossoms along with the cheese until well blended.
• Pour the mixture into the prepared soufflé or baking dish.
• Bake in a preheated oven at 375° for 30 minutes.
• Check the consistency by using a toothpick to assure its proper baking. (Tooth pick should come out clean when done).
• Serve immediately.

HUITLACOCHE AND GOAT CHEESE CRISP WITH ZUCCHINI BLOSSOM SAUCE

Steps:

• Pour oil into heavy skillet and saute the onions over medium heat until translucent and tender; add next three ingredients and continue to cook for another couple of minutes.
• Add the huitlacoche and the heavy cream and cook to reduce the cream completely.
• Take off of the burner; stir in the crumbled goat cheese, blending well until melted and allow to cool.
• Spread out a sheet of phyllo dough and brush thoroughly with melted butter, using a pastry brush.
• Repeat 3 times, stacking the sheets one on top of the other.
• Preheat oven to 350F and butter a baking pan.
• Spoon the huitlacoche filling on the phyllo sheets, lengthwise.
• Seal the short ends and roll to form a strudel.
• Place strudel on prepared pan and bake until golden brown, about 30 minutes.
• While strudel is baking, saute the onions in 3 tablespoons of the butter over medium-high heat until soft.
• Add the garlic and cook until soft.
• Add the zucchini blossoms and cook until wilted.
• Add the chicken stock and cook until volume is reduced by half.
• Add the cream and reduce over medium heat for 5 minutes.
• Transfer to a blender and blend thoroughly.
• Add the remaining melted butter slowly until mixture is well blended.
• Season to taste with salt and pepper.
• Cut the strudel into slices about 2 x 2 pieces (or whatever size you wish) and garnish each with 2 tablespoons of zucchini blossom sauce.

CORN TRUFFLE (HUITLACOCHE) QUESADILLAS

Steps:

• Melt butter in a skillet over medium heat; stir in onion, garlic, jalapeno pepper, and epazote and cook until soft, about 5 minutes. Stir corn truffles into onion mixture; cook and stir until truffle liquid has evaporated, about 10 minutes. Season with salt and keep warm.
• Heat a large griddle or skillet over medium heat until hot. Moisten both sides of two tortillas with water and place them, stacked together, onto the hot griddle; cook until the bottom tortilla is crisp, about 2 minutes. Flip the stacked tortillas and cook the other tortilla until crisp, about 2 minutes. Separate the two tortillas; place them separately, uncooked side down, onto the hot griddle. Cover the crisp side of one tortilla with 1/5 of the Oaxaca cheese; place 1/5 of the corn truffle mixture over the cheese, then lay the crisp side of the second tortilla on top to cover the truffle mix.
• Cook, turning once, until both tortillas are crisp and cheese is melted, about 3 minutes; repeat with remaining tortillas, cheese, and corn truffle mixture. Cut each quesadilla into four wedges to serve.

HUITLACOCHE - MEXICAN CORN TRUFFLE

Steps:

• Heat the oil in a frying pan.
• Add the onion and garlic and fry gently until translucent - about 3 minutes.
• Add the poblano strips and fry for an additional minute.
• Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
• The fungus should be tender, retaining some moisture, but not soft and mushy.
• Stir in the epazote and cook uncovered for another 2 minutes.
• NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.