Crepas de cuitlacoche
Courtesy of Gundi Jeffrey and Erik Purre Portsmouth, Mexican Mushroom Tours

By Katharine A. Díaz
June/July 2006

return to article cochinita pibil gambas con limón leg of lamb caribe style paella hongos a la mexicana

Makes 8 appetizers or 4 main courses

2	tablespoons olive oil
1	onion, chopped
2	garlic cloves, chopped
1	green or poblano pepper, chopped
1	pound fresh mushrooms of any kind, sliced
1	large tomato, peeled and chopped
2	8-ounce cans cuitlacoche (corn fungus)
¼	cup chopped cilantro or parsley
8	small flour tortillas
	Pepper and salt to taste
1	cup sour cream
8	ounces grated Gruyere or Monterey Jack cheese

Sauté onion and garlic in oil until translucent. Add chopped pepper and sauté for five minutes. Add mushrooms and sauté until liquid has evaporated. Add tomatoes and cans of cuitlacoche and simmer for half an hour until quite thick.

Take off heat and stir in cilantro or parsley. Add salt and pepper to taste. Divide among the eight tortillas and fold each over and secure with toothpick so that filling does not leak out. Place in large, shallow, baking pan in a single layer. Spoon sour cream evenly over all of the tortillas and top with grated cheese.

Bake in 400°F oven for 30-40 minutes until cheese has melted and browned. Let stand for 10 minutes before serving.