Inventory, lb : 3.00
This item was last sold on : 09/21/14
|Sierra Madre Mushroom Inc.||Homepage|
Hiutlacoche in frozen form, are available year round.
Huitlacoche, Ustilago maydis, AKA cuitlacoche, is a fungus whose name translates from Ancient Nauhatl as "corn smut". Taxonomically, Huitlacoche is not a mushroom. It is actually classified as a fungal disease that corn cobs develop within their stalks. The fungus attacks the kernels, replacing them with a black, molden excrement that hardens.
Huitlacoche is a culinary delicacy that has the appearance of vegetable ash coated and bloated shaped kernels. Its flavor is smoky sweet, a combination of the fungus resembling the sweet corn flavor along with the ashen earthy undertones the fungus creates. Huitlacoche should be harvested within 16-18 days of the corn being infected by the fungus, as its spores will then have reached maturity.
Pair with cheeses, squash blossoms, shrimp, lobster, monkfish and scallops. Add to soups, tacos, quesadillas and salsas. To store, keep frozen.
Though the name suggests Hiutlacoche is native to Mexico, the fungus can be found all over the world, though, indeed it is most easily and often found in Mexico and some parts of the United States where it is intentionally infected into cultivated corn to produce commercial Huitlacoche crops. Once the fungi's teliospores are mature, they are dispersed naturally by the wind, blowing them into the soil. The spores can survive the winter and infect the next year's crop.
Restaurants currently purchasing this product as an ingredient for their menu.
|Alchemy Restaurant||San Diego CA||619-255-0616|
|Solace & the Moonlight Lounge||Encinitas CA||760-753-2433|
|Burlap||San Diego CA||858 369 5700|
|Miguel's 4S Ranch||San Diego CA||858-924-9200|
|Georges at the Cove||San Diego CA||858-454-4244|
|West Coast Tavern||San Diego CA||619-295-1688|
Recipes that include Huitlacoche Mushrooms. One is easiest, three is harder.
|Rancho Canyon Cookbook||Chicken with Huitlacoche|
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