Recipe - Maize Mushrooma And Calabacitas

1 tablespoon Butter
1 cup Maize mushroom pieces
4 Mediumsmall zucchini or
chayote squash, cubed
1 md Onion, coarsely chopped
1 Fresh jalapeno pepper,
seeded and finely minced
2 Cloves garlic, finely minced
1 cup Sweet corn
One fourth cup Tomato, minced
One half cup Warm water or vegetable
broth
Salt & pepper to taste
One half cup American white cheddar or
Jack cheese, grated
One fourth cup Fresh epazote or cilantro,
chopped

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 underripe.

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 18002430495 or visit them at http://www.globepequot.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 mediumlow 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