WILD MUSHROOM TAMALES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lg. Sweet Corn Ears, fresh
1 lb. Mixed Wild Mushrooms (whole if sm. diced if lg.)
½ c. Wild Mushrooms, dried, (rehydrated in ¼ c. warm water)
2 tbsp. Butter, unsalted
1 tsp. Garlic, minced
1½ tsp. Salt. divided
1 c. Masa Harina
½ tsp. Baking Powder
½ c. Water, warm (or vegetable stock)
1 c. Sweet Butter, softened
½ c. Cilantro, fresh, roughly chopped
8 Tamale Husks
- Black Pepper, to taste
- pinch Salt
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Directions: |
Directions:1. Cut the corn kernels off the ears without cutting into the white pithy part of the cobs. Working over a separate bowl, use the back of a knife to scrape the germ and milk from the corn into the bowl. Dry roast the kernels in a very hot pan for 4-6 minutes. Reserve ½ cup roasted corn.
2. Sauté the mushrooms for about 5 minutes over medium heat in butter with the garlic, ¾ teaspoon of salt, and pepper.
3. In the bowl of an electric mixer with a paddle attachment, mix the masa harina, baking powder, ¾ teaspoon of salt, sugar, unreserved roasted corn, corn germ, milk, water, or stock, and sweet butter until the dough forms a ball.
4. Add the chopped cilantro and reserved roasted corn to the sauteed mushrooms for the filling. Spread the dough out across the moistened tamale husks and spoon the mushroom mixture into the centers.
5. Fold the masa and husks around the filling and tie with a strip of tamale husk or wrap in oiled parchment paper and twist the ends.
6. Steam for 20 minutes. |
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