Huitlacoche Filling - cooking recipe

Ingredients

3 tablespoons safflower oil
2 tablespoons white onions, finely chopped
2 small garlic cloves, peeled and finely chopped
4 poblano chiles
1 1/2 lbs cuitlacoche (about 6 cups)
1 dash sea salt, to taste
2 tablespoons epazote leaves, roughly chopped

Preparation

Heat the oil in a frying pan.
Add the onion and garlic and fry gently until translucent - about 3 minutes.
Add the chile strips and fry for 1 minute more.
Add the cuitlacoche and salt, cover the pan and cook over medium heat, shaking the pan from time to time for about 15 minutes. The fungus should be tender, retaining some moisture, but not soft and mushy.
Stir in the epazote and cook, uncovered, for another 2 minutes.
NOTE: If the cuitlacoche is rather 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 over higher heat.