Huitlacoche - Mexican Corn Truffle

• 3 tablespoons vegetable oil
• 2 tablespoons white onions, peeled and minced
• 2 small garlic cloves, peeled and minced
• 4 poblano chiles, seeded and cut into strips
• 1 1/2 lbs Huitlacoche (about 6 cups)
• sea salt, to taste
• 2 tablespoons roughly chopped epazote leaves

1. Heat the oil in a frying pan.
2. Add the onion and garlic and fry gently until translucent - about 3 minutes.
3. Add the poblano strips and fry for an additional minute.
4. Add the huitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes.
5. The fungus should be tender, retaining some moisture, but not soft and mushy.
6. Stir in the epazote and cook uncovered for another 2 minutes.
7. NOTE: If the huitlacoche is too dry, sprinkle on 1/4 cup water before covering; if it is too juicy, remove the lid before the end of the cooking time and reduce liquid over higher heat.

vegetable oil, white onions, garlic, chiles, salt, epazote leaves

Taken from www.food.com/recipe/huitlacoche-mexican-corn-truffle-356848 (may not work)