![IMAG8612.jpg](https://images.hive.blog/DQmXnKRfDdiPSgFUA2oCHda8zbrNr2omq5Fo4QJuEzsNwfb/IMAG8612.jpg) Hoy traigo una receta simple pero deliciosicima, se trata de una crema del hongo huitlacoche combinada con los brotes tiernos de ñame o yam, que son ingredientes que obtuvimos en nuestras aventuras por el campo. ![IMAG8635.jpg](https://images.hive.blog/DQmewH8T4YW1vNCBXTTMXbHkV3f1dTq6V72iwKjGF3x21u6/IMAG8635.jpg) Ingredientes: >-Dos mazorcas con huitlacoche(8 onzas aproximadamente). >-6 onzas de retoños tiernos de ñame o yam. >-5 onzas de crema. >-Sal al gusto. Lo primero fué ir e identificar el huitlacoche fresco, como dice @marpa los hongos son seres mágicos que se aparecen a capricho de la naturaleza, y esto se nos apareció una mazorca infectada del maravilloso hongo, para nuestro deleite. ![IMAG8562.jpg](https://images.hive.blog/DQmZgquxiMG5gNReEiP47WySvXqQTgmNMixDMtD96k8ckPR/IMAG8562.jpg) Las hormigas estaban ya en sus fauces por lo que luego de incontables picadas y que digo incontables por que al cortarlo no podía tirarlo por no dañarlo así que toco retirarlas una a una con las picadas respectivas. ![IMAG8568.jpg](https://images.hive.blog/DQmaai5mmrokGcdYH3ZgquP4EhjfuKftdBrXTwdHvLk1oKg/IMAG8568.jpg) ![IMAG8572.jpg](https://images.hive.blog/DQmSZfTmh3yZdjZ81KqbJwdQ71rStuEePEATUPvuDZi2B6L/IMAG8572.jpg) ![IMAG8575.jpg](https://images.hive.blog/DQmaft9zgxhpoF46MPaSbbqiNY1YYx6oGvY98VDHiP4SyyJ/IMAG8575.jpg) Limpiamos y extraemos nuestros granos separandolos cuidadosamente y las limpiamos meticulosamente, recuerden que esto es nuestro ingrediente principal. ![IMAG8577.jpg](https://images.hive.blog/DQmcKaSQtFcugmgEn2CaqFSYh4dMpEaCQ27wrdXkAXVMixC/IMAG8577.jpg) ![IMAG8580.jpg](https://images.hive.blog/DQmTxA9q9wTkb1zXafHR1atotQLBJaAYH2mrRboDkN2B2bm/IMAG8580.jpg) Previamente también habiamos cortado directo de la planta los brotes o retoños tiernos de ñame, y los tenemos listos lavados también. ![IMAG8581.jpg](https://images.hive.blog/DQmeJaPQy632NDtrmxi3mfBjQaoRp9nGKbDoyi8DNJ1HbPC/IMAG8581.jpg) Ponemos a fritar los retoños en una cazuela con ningún tipo de grasa animal solo para separarlos un poco. ![IMAG8583.jpg](https://images.hive.blog/DQmez6Q5H7LuUzoPjyDm3KA6C4RfWPR1JpUhraLhVrYeqC8/IMAG8583.jpg) Mientras tenemos listos los otros ingredientes tales como nuestros granos de huitlacoche. ![IMAG8584.jpg](https://images.hive.blog/DQmfTvEq7zY3ptGqsj7nvJByK2m3qsQeKVSgyJanAL3MZzF/IMAG8584.jpg) Nuestra crema láctea, que hará las veces de la grasa animal para darle a nuestra receta un toque cremoso único. ![IMAG8587.jpg](https://images.hive.blog/DQmd8PbA5Fwzt67czq7kth2aD7H77N5azSLHoRtioi56zxF/IMAG8587.jpg) Agregamos a los brotes, los huitlacoches, y movemos constantemente durante unos 5 minutos a fuego lento, una vez vemos que se han integrado procedemos a agregar nuestra crema. ![IMAG8589.jpg](https://images.hive.blog/DQmUauFbDbNMKttg1nr3smrv5e6zPRJHcXD8tMUTVxxmtf9/IMAG8589.jpg) ![IMAG8598.jpg](https://images.hive.blog/DQmP4GsAoQXShnawoH32nvTS7XPFfVu3zqxrhJLxMyPvaV9/IMAG8598.jpg) ![IMAG8598.jpg](https://images.hive.blog/DQmP4GsAoQXShnawoH32nvTS7XPFfVu3zqxrhJLxMyPvaV9/IMAG8598.jpg) ![IMAG8601.jpg](https://images.hive.blog/DQma2ZHZ8ZKWxR89i28zYRSjMQwZuFGnCMdmA4bqoxv3P6C/IMAG8601.jpg) Agregada la crema veremos como la cazuela inicia el proceso de fusión entre los tres, haciendo una crema que integra todo el sabor. ![IMAG8605.jpg](https://images.hive.blog/DQmS8HvWijYJ477kTvrYphzFagPXFHBqQhSxnX9JUjz3PSW/IMAG8605.jpg) Movemos constantemente y veremos los cambios de tonalidades del blanco al cenizo hasta el negro puro, como evidencia que ese es el ingrediente principal de nuestra crema el famoso hongo del maíz huitlacoche. ![IMAG8609.jpg](https://images.hive.blog/DQmdkM8ALM4H8ryiAs8tiYQ4uEKDyarKUToEpfbErdTwKzK/IMAG8609.jpg) ![IMAG8616.jpg](https://images.hive.blog/DQmc731N1JmnpGe6pFVL3o3V572TeG3ZAPNjHKyuUQkLWai/IMAG8616.jpg) Movemos durante unos 7 minutos a fuego lento mientras vemos que nuestra crema va tomando forma y se impregna el ambiente completo con la esencia de ese olor característico. ![IMAG8616.jpg](https://images.hive.blog/DQmc731N1JmnpGe6pFVL3o3V572TeG3ZAPNjHKyuUQkLWai/IMAG8616.jpg) ![IMAG8623.jpg](https://images.hive.blog/DQmXMCsDXYYsuUAyA9tA2HGECfa3AsWkMbNNBgPtbW8gpHr/IMAG8623.jpg) Una vez completa nuestra crema procedemos a emplatarlo para degustarlo asi en caliente para sentir todas las esencias y sabores. ![IMAG8629.jpg](https://images.hive.blog/DQmQhWoWUzjyQwEyW5AKnLm9iZGfVHcYHmXt7MadgwmfbvX/IMAG8629.jpg) Agregamos dos tortillas de maíz y listo tenemos ya nuestro exquisito plato rebosante de sabor, para aprovechar todo lo que la madre naturaleza nos ofrece como regalo. ![IMAG8635.jpg](https://images.hive.blog/DQmewH8T4YW1vNCBXTTMXbHkV3f1dTq6V72iwKjGF3x21u6/IMAG8635.jpg) En estos tiempos de pandemia es cuando mas debemos ser gracias por poder aprovechar al máximo los recursos naturales llevándolos a un nivel de alta cocina. Nos quedo una pasta cremosa con nuestros ingredientes estrellas, hongo huitlacoche, retoño de ñame, y crema láctea. Gracias por la visita recuerden material propio fotos incluidas. Nombres científico de las plantas usadas, **Huitlacoche: Ustilago maidis.** **Ñame: Dioscorea Alata.** Publicado originalmente en: [Hive](https://peakd.com/hive-120586/@galberto/crema-de-huitlacoche-con-retonos-de-name)
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Alta cocina y a buen precio, que fortuna poder preparar lo qué siembras y una bendición hoy en día. Felicidad siempre
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Gracias mano si eso es una maravilla.
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