Huitlacoche & mushroom soup with trompet mushrooms

Huitlacoche & mushroom soup with trompet mushrooms

By
From
Cantina
Serves
8
Photographer
Chris Middleton

Huitlacoche (pronounced weet-la-KOH-chay) is also known as Mexican corn truffle. It is a fungus that grows in the ear of corn and has a truffle-like taste. It has various nicknames, such as corn smut or raven’s poo, but don’t let that put you off! It’s often hard to find fresh, in which case it’s fine to use tinned. Tinned huitlacoche lacks the fungal oomph of the fresh variety, but adding dried porcini or trompet mushrooms to the base of huitlacoche recipes helps create an authentic flavour and colour.

Ingredients

Quantity Ingredient
80ml olive oil
3 red onions, finely chopped
12 garlic cloves, crushed
300g fresh corn kernels
300g tin huitlacoche corn truffle, drained
100g dried trompet or porcini mushrooms, soaked in warm water for 10 minutes to rehydrate
100g finely diced potato
1 large handful sage, tarragon or epazote leaves
1 litre chicken or vegetable stock, heated
100g low-fat sour cream

Pickled radish & onion

Quantity Ingredient
6 radishes, thinly sliced
1 small red onion, sliced into rounds
250ml Mexican-style pickles, pickle solution only, cooled

Garnish

Quantity Ingredient
50ml olive oil
250g cleaned fresh trompet mushrooms
2 garlic cloves, crushed
1 small handful flat-leaf parsley
200g blue corn chips, smashed

Method

  1. To prepare the pickles, place the radish and onion in a medium bowl and pour over the cooled pickling solution. Cover and set aside to pickle for 1 hour.
  2. Heat the oil in a medium saucepan set over low heat. Cook the onion and garlic until softened.
  3. Add the corn, huitlacoche and rehydrated mushrooms, increase the heat to medium–high and cook until golden. Add the potato and sage and cook for 1 minute. Pour in the stock and bring to the boil. Reduce the heat and gently simmer for 40 minutes.
  4. Transfer the soup to a blender or food processor. Add the sour cream and process until smooth. Strain through a fine-mesh sieve. Return to the pan and gently warm.
  5. For the garnish, heat the oil in a medium frying pan over medium–low heat and cook the mushrooms and garlic for 1 minute, until golden brown. Allow to cool then stir through the parsley.
  6. Drain the pickled radish and onion and arrange into soup bowls along with the mushrooms. Pour in the soup and scatter with smashed corn chips.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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