Maize Mushrooma and Calabacitas

Maize Mushrooma and Calabacitas Ingredients

1 tb Butter	1 c Sweet corn
1 c Maize mushroom pieces	1/4 c Tomato, diced
4 Medium-small zucchini or	1/2 c Warm water or vegetable
1 md Onion, coarsely chopped	Salt & pepper to taste
1 Fresh jalapeno pepper,	1/2 c American white cheddar or
2 Cloves garlic, finely diced	1/4 c Fresh epazote or cilantro,

Instructions for Maize Mushrooma and Calabacitas

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 http://www.globe-pequot.com/ 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

Main Ingredient: MushroomsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Cheddar	Cilantro	Corn
Garlic	Jalapeno	Mushroom	Onion
Tomato	Zucchini

for flavor and categorization

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