Huitlacoche (Corn Fungi with Hominy)
The mushrooms are from the Oregon Mushroom Company, a company we use for the Mushrooms Gone Wild! event. They have a website where you are able to purchase interesting fresh and dried mushrooms not available here.
1/4 cup, butter, unsalted
1/2 cup shallots, chopped
2 tablespoons garlic, chopped
2 pound can hominy, well washed and drained
1 cup white wine
1 cup chicken stock
1/2 pound Huilacoche (corn fungi mushrooms)
1/3 cup Manchego cheese, grated
1/3 cup cilantro, chopped
In a dutch oven or deep skillet, add 2 tablespoons butter, shallots and garlic. Cook well. Add hominy, white wine and cook till wine is absorbed. Add stock and simmer for about for 15 to 20 minutes.
In another iron skillet melt the other 2 tablespoons butter. Cook the Huilache with its juices till very little liquid remains. Add the Huitlacoche to the hominy and cook for a few minutes. Remove and stir in the cheese, cilantro, salt and pepper.
Serve with fresh corn tortillas.
WINE: Serve with Chardonnay or Tempranillo