How to prepare & cook a delicious fresh Black Huitlacoche Corn Smut Mold Fungus Soup, simple & fast:
This video is just to show quickly how to prepare & cook a delicious fresh Huitlacoche Corn Smut Mold Fungus Soup.
General information:
Huitlacoche is a corn smut fungus native to Central america
Corn smut is a plant disease caused by the pathogenic fungus Ustilago maydis that causes smut on natural organic non-modified maize and teosinte.
The fungus forms galls on all above-ground parts of corn species
Corn Smut is edible, and is known in Mexico also as the Mexcian Truffle and as a delicacy huitlacoche; which is eaten as a filling, in quesadillas and other corn dough based foods, can be used to make soups or sauces and other food preparations.
The black, inky material released by huitlacoche is a mass of spores produced by the causal fungus.
Maydis infects unpollinated corn silks, but the fungus also can infect through wounds caused by heavy wind, heavy rain, or hail.
Low fat content of huitlacoche means that it has low-calorie and accordingly it is useful for low-calorie diet
Huitlacoche has high contents of oleic and linoleic acids, most fatty acids were represented by the linoleic and linolenic acids (72.1 to 73.6% of the total) in huitlacoche.
Huitlacoche is loaded with lysine which we need to fight infections and strengthen bones and to build muscle, and estheticians recommend it to keep skin looking young.
Corn has virtually no lysine but huitlacoche is loaded with it !!
Here the recipe I show in the Video:
Ingredients:
200 g fresh Huitlacoche Corn Smut Mold Fungus
10 g garlic (fine diced)
60 g onion (fine diced)
500 ml broth (vegetarian, chicken, beef or poultry)
30 g Duck fat or Butter
5 g salt
1 g ground black pepper
For the topping:
10 g sauteed Huitlacoche
1 g fresh epazote
2 g fresh edible decorative flowers
10 g crunchy fried Duck fat
10 ml sour cream
Instructions:
Heat up a pan and add the Duck fat or butter, onion and garlic and saute all for 3 minutes
Add the condiments and the Huitlacoche and saute all for 2 more minutes
Add the broth and let all cook for 4 minutes
Bland and strain all back to a cooking pot
Cook all for 2 more minutes and serve
Garnish with the toppings

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