When you're out in the mountains, the best thing is to find a mushroom to eat. Here I show you, as part of our Mushroom Friday, an edible mushroom. We make it into pupusas or a tortilla filled with this majestic mushroom. How do we do it? Well, this mushroom is a corn cob that's gotten moldy, and a fungus has taken over, turning the white kernels into mushrooms three or four times their normal size, changing color from white to grayish-black. With them, you can make a quesadilla using the corn as a tortilla.
Here's the process: first, we find the cobs, peel them, and extract the mushrooms from the cob, storing them if we want to use them later or using them right away. We grind the kernels, adding tomato, onion, and cheese to enhance the flavor if we want. If not, just the mushrooms will do. With this grayish-black paste, we'll fill our tortillas. You need a hot griddle to cook the tortillas, pupusas, or quesadillas - whatever you want to call this delicacy.
Once filled, cook it on medium heat. When the tortilla is cooked on one side, flip it and wait a few minutes for it to cook. You'll smell an amazing aroma - the combination of corn tortilla and corn fungus is perfect. With heat, they get a unique, unconditional flavor that few people get to enjoy. It's like smelling the earth on the day of the first rain, it smells delicious. Enjoy it, and when you can share it, do so. You know all mushrooms are dangerous unless you're completely sure they're edible - proceed with caution, or avoid them at all costs. It can be very, very dangerous.
Thanks for coming.
English traducción using traductor.