Ingredients:
1/2 lb. huitlacoche, chopped (could also substitute button mushrooms or portobellos).
1 small onion, diced.
2 cloves of garlic, minced.
1-2 fresh jalapeños, veins and seeds removed, diced. Could substitute for canned, or omit if you don’t like chiles.
Olive oil, salt, pepper and cumin to taste.
Preparation:
After heating olive oil, sauté onion and garlic together until transparent. Add chopped huitlacoche/mushrooms and chiles, stir. Add about 1/4 to 1/3 cup water (or chicken broth!) to the pan, let simmer until all the liquid has cooked off. As this happens, if you want, you can mash the ingredients together for a more uniform texture. Once the mixture is dry, mix in spices. Serve immediately on hot corn tortillas, preferably with salsa verde (green salsa made with tomatillos).
