INGREDIENTS

INSTRUCTIONS

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 <capco@norwich.net>

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