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Huitlacoche (smut by any other name)

post #1 of 30
7/30/01 at 5:18am
Thread Starter 
MY gosh there was an onslaught of responses to farmers bringing in corn smut or huitlacoche....whaddaya do with it?
cooking with all your senses.....
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post #2 of 30
7/30/01 at 5:50am
This is such a great idea Shroom. Thanks.

For the following recipes:
  • Huitlacoche Soup
  • Huitlacoche Mousse; and
  • Layered Crêpe Dish with Huitlacoche

Click here

Here is the link to
Herdez

Also www.thecmccompany.com/mex2.htm#MEXICAN SPECIALTIES
scroll downwards for Cuitlacoche

[ July 30, 2001: Message edited by: Kimmie ]
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #3 of 30
8/1/01 at 6:58pm
I think I heard corn fungus is all the rage in a processed food in Europe called Quorn, and is widely available there. Is it the same stuff? Here's its website: http://www.quorn.com/fiabout.htm

[ August 01, 2001: Message edited by: Mezzaluna ]
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post #4 of 30
9/6/01 at 2:14pm
They make killer rellenos, though the filling looks a little gross. Use, jalapenos for little rellenos, just simmer the jalapenos first to soften thier fiery bite.
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post #5 of 30
9/10/01 at 2:06pm
Huitlacoche a-la-mode ???
..... from the bayou
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post #6 of 30
9/10/01 at 5:48pm
F u n n y B a y o u ! !

K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #7 of 30
9/11/01 at 7:11pm
Coc au Huitlacoche?
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post #8 of 30
12/5/02 at 6:25pm
I thought I'd bump this one up now that Quorn is becoming more widely available in the U.S. Heck, if you can get it in Wauwautosa, Wisconsin (Outpost Natural Foods) I guess it's close to becoming a staple.

Here's their U.S. site: http://www.quorn.com/us/index.htm

Has anyone tasted this product? I'm interested in its advantageous nutritional profile: low carb, high protein, low sodium and high fiber. But if it tastes funky, I'm going to save myself a trip to the health food store...
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post #9 of 30
12/6/02 at 3:21pm
No, try it, the Quorn. It's pretty good. Also look for some stuff called Veat.
It's not Dairy Queen.
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post #10 of 30
12/6/02 at 6:00pm

Alright y'all

What are Huitlacloche and quorn? I require a bit of cultural infusion.

Best,

 

-T

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post #11 of 30
12/6/02 at 7:40pm
Huitlacloche is a fungus that grows on corn. It's as ugly as sin, but many people say it's delicious. Quorn (follow the link I posted) is a mycoprotein product. Translation: it's protein from fungi. I've never tried either item, but the Quorn (kworn) sounds intriguing.
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post #12 of 30
12/6/02 at 8:37pm
yeah I've seen an, i think, an enchilada-ish recipe using this stuff.
I am going to ask my friend from Mexico City about it.
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post #13 of 30
12/6/02 at 9:04pm

ANTIBIOTIC PROPERTIES

It appears to me that the aforementioned "stuff" may well have antibiotic properties. Isn't penicillin a fungus or spore? And please omit references to mushrooms.

Best,

 

-T

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post #14 of 30
12/9/02 at 1:13pm
Hey, that's not as off-the-wall as you might think! I've got a recipe from Josefina Howard for a dessert sauce made with it. Supposedly comes out tasting kind of like chocolate sauce. It's huitlacoche sautéed in butter, mixed with heavy cream or evaporated skim milk, puréed, and flavored with Amontillado sherry.
"Notorious stickler" -- The New York Times, January 4, 2004
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post #15 of 30
12/9/02 at 6:07pm
Thread Starter 
Oh man, there goes my dinnner.I'm cooking a shroom dinner March 28th and am forgoing any shrooms for dessert....there are some places I just don't go.
quorn actually tastes like chicken ,REALLY> I've got some in my freezer.
huitlacoche for those that have not seen it is black and grey and looks like distended corn kernals....actually it is fungal. Alot of us shroomers claim it as one of our own.
cooking with all your senses.....
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post #16 of 30
12/9/02 at 7:28pm
But, why wouldn't you? Aren't mushrooms fungi? So wouldn't another edible fungus be a cousin, at the very least -- even if it doesn't grow quite the same way? (as you can tell, I know very little about this branch of botany; but please teach me. :D )
"Notorious stickler" -- The New York Times, January 4, 2004
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post #17 of 30
12/10/02 at 5:58am
Thread Starter 
going back to KOKO's response of not mentioning shrooms....yep all fungal. The corn farmers brought some huit la coche into sell this year at my proding and many would still not taste it. Pricing it was extremely difficult for them.
cooking with all your senses.....
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post #18 of 30
12/10/02 at 6:05am
Why is it that I haven't heard of these two products in California and Colorado, two states where I've lived?

Best,

 

-T

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post #19 of 30
12/10/02 at 8:12am
Maybe you don't hang out with the right crowd? :rolleyes: ;) ;)

Both are pretty specialized items -- not generally used in everyday cooking, really.
"Notorious stickler" -- The New York Times, January 4, 2004
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post #20 of 30
12/12/02 at 3:55pm
Thread Starter 
I have a friend that owns a health food store and shared quorn with us last Spring.....<really does taste like chicken adn I have NO clue how they do that......though chicken of the woods has the same taste and texture as chicken....hmmmmm>
Whole Foods was promoting Quorn here....they're a national chain....shot I'm in St. Louis and we get everything 10 years after CA isn't that right?

Huit.....Rick Bayless has cooked with it for a while and is having farmers try to propigate it....I tasted my first 4.5 years ago....I can remember sitting on the floor of my soon to be sweetie's office watching him try to pull up info on how to cook this wonderful exciting Fungus I'd found on a farm....it was difficult to come up with much...seemed like enchiladas or "cook like a mushroom", what does that mean?????
Fio, had a dinner that included huit from a can.....guess it's just not hit it's stride....
cooking with all your senses.....
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post #21 of 30
2/26/03 at 7:55pm
I got my first smell of this the other day. The Chef I was working for had taken it out to show his assistants, but we had no time to cook it. This dissapointed me.:( However the smell was very intreging. It had a garlic type musky smell. I will definetly eat this at the first chance I get.
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How come "dishwasher" is not listed as a choice for culinary experience?

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- Escoffier on grilling
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post #22 of 30
2/26/03 at 9:33pm
:bounce: what ever happened to that hoochie coochie girl?
You know the one that did the coochie coochie on the Tonight Show. I think i saw her on a cell phone commercial last year.

I've made a huitlacoche sauce to accompany an empanada and I've served it alongside corn with a venison loin, quinoa and a cherry-chipotle sauce.
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post #23 of 30
10/15/07 at 8:09pm




Where is the vomit emoticon? :lips:
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
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post #24 of 30
10/15/07 at 8:17pm
Thread Starter 
well yeah it's gross and slimey when it comes from a can, just like pretty much anything else coming from a can.
cooking with all your senses.....
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post #25 of 30
10/15/07 at 10:55pm
I use Quorn all the time - we get Quorn suasages, chicken style pieces, etc etc. there are endless 'meat' shaped products made out of Quorn in the supermarkets. We also get vege mince (dalepak I think) which is essentially soya and is also a good substitute for minced meat - I use the vege mince for vege scotch eggs
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #26 of 30
10/16/07 at 4:54am
Be careful. Rye smut was consumed in the Dark Ages and caused the infamous "St. Elmo's Fire". It is fungal and produces toxins that cause hallucinations, burning of the extremities, etc.

Inflicted people rushed to the shelter of the religious monks, who ate wheat bread instead of rye bread, and those people that switched to the more expensive wheat bread (via the generosity of the monks and priests) miraculously got better.

A miracle! :)

doc
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post #27 of 30
10/17/07 at 9:31am
I came to like huitlacoche during my time in Ottawa. There were a couple of nice Mexican food shops in my area that would carry it. It is potent and heady to smell (some call it "corn truffle" and I can see why) and the texture is, uh, goopy? The taste is while "mushroomy" is also distincly corn, surprisingly sweet. I find a little goes a long way. As others said it works nice as a filling (try crepes, or ravs in addition to those mentioned). I came to like just pureeing it with a strong chicken stock and keeping it in a sqeeze bottle as a plate sauce. Works so nice with lobster, or swirled into a corn chowder.

--Al
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post #28 of 30
10/17/07 at 9:35am
Ok, I think it's time I try this stuff. People say it looks nasty but tastes good. I like corn AND mushrooms.
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
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post #29 of 30
10/17/07 at 9:55am
I dunno, this stuff seems right up there with hakarl and casu marzu (chewonthatblog.com/?p=170) to me.
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post #30 of 30
10/17/07 at 7:01pm
Thread Starter 
fresh not canned.....like any other mushroom canning them really is dibilitating at best.
cooking with all your senses.....
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