Saturday August 22, 2009, 3:57 pm
Thank you Cat..

Saturday August 22, 2009, 4:44 pm
Thanks Cat

Sunday August 23, 2009, 12:54 am
Thank you Cat..

Sunday August 23, 2009, 6:00 am
Thannxxx. wonder what the nutrional value of these things are...

Sunday August 23, 2009, 6:22 am
Hm it doesn't look tasty at all
Vitamines included in these? Yikes

Sunday August 23, 2009, 7:22 am
Noted with thanks Cat.

Sunday August 23, 2009, 11:55 am
I did find that the agent responsible for the black color is anthocyanin, that same chemical that shows up in blueberries and other "superfoods." Its also high in protein.In addition, essential amino acids (especially lysine) and fatty acids (linoleate) are present in huitlacoche in considerable levels, adding to its nutritional attributes. TX Cat

Sunday August 23, 2009, 1:36 pm
EEEK! Hope it's healthy :-0
Tks Cat

Sunday August 23, 2009, 8:47 pm
Cuitlacoche's nutrition facts are just like any other mushroom. It's just that, because it's black it's like the "uglu duckling" of mushrooms but nothing can beat a hot cuitlacoche quesadilla and a beer while you float down Xochimilco canals...

Check out this link. It's a 6-page PDF file and it's got a gob of information about huitlacoche including how to freeze it. There are also a number of recipes, all of which look pretty good. The didn't include a recipe for an omelet filled with it, but huitlacoche and a little shredded cheese make an excellent, tho' somewhat rich omelet.

http://www.troygardens.org/pdf/Eng%20Huitlacoche%20Cookbook.pdf

Thank you all for your comments and your interest =)

Sunday August 23, 2009, 8:49 pm
(sorry, I meant "ugly duckling")

Here you have another link:

http://findarticles.com/p/articles/mi_qn4191/is_20010822/ai_n9992929/

Sunday August 23, 2009, 8:55 pm
Huitlacoche is difficult to use because it's so delicate in its texture and flavour. Corn tortillas for example, seem to overwhelm the subtle mushroom taste, as do eggs IMO. The addition of cream turns the prepared dish gray, and it's not easy being gray!
The nicest presentation and flavour that I've experienced was at 1810 Restaurant in Plaza de Armas, Centro Historico Queretaro, Queretaro.
Fresh Medallion of Fish Broiled with A Huitlacoche-Pinenut Crust
The chef wiped off the white bloom on the outside of the corn fungus so the result appeared black instead of the often gray colour.
The recipe is similar to Diana Kennedy's (butter, garlic, onions, salt to taste) with the addition of Roasted Pinenuts and a little White Wine.
The paste is applied to the top of fresh fish (at 1810 it was Salmon) then the fish was placed under a broiler to cook. It was a good marriage of tastes and aromas.

Tuesday September 1, 2009, 2:32 pm
Thanks Cat....