Huitlacoche pick of the season, NOW!

The last couple of days during my wanderings at the mercado, I have seen the most abundant crop of Huitlacoche that I have ever seen in my years of bumbling around the mercado.

Last year I took some guests to peruse the market and there was only a few ears displayed by the Indian ladies.

Today I would guess that about 75 % of the private vendors had great assortments of the fungus.

When people look at it, the first reaction is eeeechh.

Funny they don't do that when looking at a Portabello or Oyster Mushrooms, so why the disdain?
Well maybe because they haven't tasted it.

What I usually do is make a sauce or dish with the FUNGUS and not tell them what it looks like, only after I will bring out a ear with it on.

Varied response.

Don't do that unless you know the people real well or are willing to loose a friend or two.

I usually will ask beforehand if the people that are going to feast on this delight, enjoy truffles.
If they say yes, then it's a no brainer. If they say no, then I ask them if they like mushrooms.

So far, I have only had one meltdown. Same person didn't like Stake Tartare, and Escargots.......

This is a easy recipe for a great filling. I usually will make it as an appetizer and make a nice corn or cream sauce depending on what flavors I want to feature.

To make the filling.
Add 3 or 4 tablespoons olive oil to a medium size skillet over medium heat.
Toss in the onions and sweat until translucent. Add the garlic.
Add the chopped huitlacoche, combine and add the crema or ricotta cheese.
Let simmer for about 5 minutes season with salt and pepper.
Set aside.



Stuff you will need.

3 -4 TBS olive oil
1/2 cup chopped white onion
2 cloves garlic, smashed and minced.
1 1/2 cup of chopped Huitlacoche.
(canned is available if need be)
2 TBS finely chopped epazote, (leaves only)
pinch of thyme
1/4 to 1/3 cup of Mexican Crema

For the Crepes

4 eggs
3 cups milk
420 grams of flour
1 small stick of butter
1/8 teaspoon of salt
1/2 teaspoon honey

Combine the above ingredients, (reserve 1/3 of the butter for the skillet) in a blender and whirl away for about 1 minute. Let rest for about 15 minutes.
Meanwhile back at the stove, get your best non stick 10 inch skillet
Take a small ladle full and spead on the hot skillet, turn the skillet so that the batter evenly coats, Put back on burner and wait about a minute or until the edges start crisping up or browning.
With a silicon spatula, or if you are a seasoned cook, you fingers, you quicly flip it and let it finish cooking on the other side, usually about 45 seconds.
Hold the crepes in a warm oven until all are done,
When ready fill with the filling, top with sauce and enjoy!