(Ustilago maydis) The pleasure of eating a mushroom.
Huitlacoche is an edible fungus in the world, especially in Mexico. It comes from corn in a state of rot. This majestic fungus with a grayish-black tone makes the corn kernels swell, sometimes 10 times their normal size, causing passion when you go out to collect it.
This fungus is edible. You have its scientific name in the title so you can look it up. Now let’s talk about what I came to share in this article. We’re talking about food, yes!!!! Nothing for a mycologist or someone into this branch of biology like finding an edible mushroom on your path. That’s the peak for lovers of these noble creatures, whatever variety it is. Finding them is easy if you know where to look.
So we separate the kernels from the cobs, then with a bit of vegetable oil in a pan, we fry some tomato with onion. We don’t want to mask the flavor of the main ingredient. Then we add a little cheese and egg.
And my friend, you’ll have the best feast you can imagine with a delicious edible mushroom, just like the one described here.
Ahhhh, the last one is also edible, but we only described and ate the one above.
Thanks for coming, and be very careful with what you eat. You can kill yourself or get sick, so if you don’t know what you’re getting into, don’t do it.
Wow I don't know mushroom can be use for food.
That's really awesome.
Thanks for sharing @galberto74
Yes sr this fungi would be edible.
Do you have a corn harvest in your country?
Yes, we do have a corn harvests here in my country. is even one of the major crops grown here in my country.
Thanks so much @ewkaw
Wow, so you eat fungi? In my country Nigeria we don't eat it, but by the look of it in this picture, I knew is going to be awesome and delicious 😍😋
Yes there are amazing.
This is a good example of why food posts can be more interesting when they include the origin of the ingredient, not only the final dish.
Huitlacoche is especially fascinating because it sits in that strange space between disease and delicacy. From an agricultural point of view, it looks like damage to the corn. From a culinary point of view, it becomes something valuable, local, and culturally specific. That change in meaning is what makes the ingredient worth writing about.
I also like that the photos show the material before it becomes food. Many readers outside Mexico may have heard the name but never seen how unusual it looks on the corn itself. That visual context helps a lot.
There is a broader lesson here too: nature often gives value in forms that do not look attractive at first. Some ingredients need culture, memory, and practice before outsiders understand why people care about them.
I'm a bit picky when it comes to mushrooms, well, you know.
Yes but they are delicious.
Update: @galberto, I paid out 1.542 HIVE and 0.000 HBD to reward 3 comments in this discussion thread.