Soufflé of Huitlacoche - Corn Truffle and Squash Blossom

"Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico. Found online from the University of Illinois and thought it was too interesting not to share. Preparation time is approximate."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
18
Serves:
4-6
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ingredients

  • 12 lb pumpkin, blossoms stems and stringy sepals removed or 1/2 lb squash blossoms, stems and stringy sepals removed
  • 12 lb Huitlacoche
  • 3 tablespoons safflower oil
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 small poblano peppers (roasted, peeled and minced)
  • 2 sprigs epazote, stems removed and minced
  • salt
  • Souffle

  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 12 teaspoon salt
  • 1 pinch cayenne
  • 1 pinch nutmeg
  • 4 egg yolks
  • 2 tablespoons creme fraiche
  • 14 lb swiss cheese, grated
  • 6 egg whites
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directions

  • For the huitlacoche: Remove the mushroom from the cob and chop it roughly and set aside with the squash/pumpkin blossoms.
  • Heat the oil and saute the onion and garlic until transparent.
  • Add the huitlacoche and the blossoms along with the chiles, epazote and salt.
  • Let simmer over a medium flame until the liquid of the huitlacoche and the blossoms has evaporated.
  • Cover and store the mixture for one hour in the refrigerator and correct seasoning if necessary.
  • For the souffle: Butter and flour a 2 quart baking or soufflé dish; set aside.
  • Melt the butter in a saucepan, add the flour and stir constantly with a whisk over medium heat for two to three minutes.
  • Add the cold milk.
  • Season with salt, cayenne and nutmeg; stir until mixture is smooth and thick.
  • Remove from heat and cool slightly.
  • Combine egg yolks with the creme fraiche and beat them into the flour and milk mixture.
  • Stir in the huitlacoche and squash/pumpkin blossoms along with the cheese until well blended.
  • Pour the mixture into the prepared soufflé or baking dish.
  • Bake in a preheated oven at 375° for 30 minutes.
  • Check the consistency by using a toothpick to assure its proper baking. (Tooth pick should come out clean when done).
  • Serve immediately.

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