Huitlacoche, 7.5 Ounce Can
Key features
- •Huitlacoche, also called "corn truffle" or sometimes "corn mushroom," is an inky, gray-black mushroom that grows on ears of corn
- •The flavor of Huitlacoche is a cross between an almost smoky, earthy deep mushroom with hints of sweet corn
- •Our canned Huitlacoche captures the unique flavor of this unusual ingredient, which can be difficult to find fresh in the U.S.
- •Huitlacoche is used in a variety of dishes including soups and casseroles - in general, any preparation where cooked mushrooms would be appropriate
- •Gluten Free, Non-GMO, Shipped from a BRC (A Rated) Facility
BrandAngelina's Gourmet
CategorySoups, Stocks & Broths
Huitlacoche, 7.5 Ounce Can
List Price: $15.13$13.62DEALYou Save: $1.51 (10%)
Free shippingFree Returns – 30 daysFree Order CancellationSecure Payment2–3 Days DeliveryGet It June 23, 2026In Stock (1)No marketing spamNo account requiredFulfilment by FedEx / Amazon / UPS / ShipwirePayPal / Card Buyer Protection
Customer Reviews
Reviews sourced from verified Amazon purchasers4.0
out of 5
Based on 5 reviews
5★
60%
4★
20%
3★
0%
2★
20%
1★
0%
Five Stars
Amazon Customer•April 5, 2017
interesting product recipe i used it in was excellent
Disappointing
REC•December 2, 2013
The can it came in was very small and box it was packed in was way too big so the can rolled around. It was the consistency of thin mud--too much "gravy" with very small fungus pieces and the taste was muddy. Fresh "corn truffle" is so much better when you can find it.
cuitacoche
Denise Kelley•May 7, 2013
This was good for being canned. I prefer fresh, but I would buy this again if I am in a bind.
Highly recommended. Use your imagination
paul•March 7, 2011
This corn smut is the real deal. Fresh fungus packed with bold earthly accent's in it's flavour profile. Fast shipping. I use this product for sauce on a variety of dishes. Highly recommended. Use your imagination.
My vegetable caviar!
Conchie Fernandez•September 25, 2010
I'm not a gourmet chef so I don't know all the terminology I would need to make this a veritable critique, but as someone who is yet to poison her family with a badly-cooked meal, I can only say this is one of those things you just have to try before you kick the bucket.
I first tried Huitlachoche(or Cuitlacoche) some 6 years ago when a very dear friend -who is actually a chef- introduced me to this Mexican delicacy. I was amazed at the silky texture and incredible taste of this deceivingly unattractive corn truffle! I was hooked-- but like most great things in life, it would be a long time until I came across Huitlachoce again.
Sadly, Huitlacoche is hard to find in grocery stores in South Florida, but since you can find everything short of a genuine alien on Amazon, I've been able to purchase a couple of cans. Yes, I know; nothing beats fresh Huitlacoche. But honestly, finding fresh corn smut is going to be difficult under any circumstances.
So deal with it.
Although Huitlacoche is actually good even from the can, I usually sautee finely chopped onions, garlic, cilantro and a slice or two of Jalapenos and add a dry white wine to the mix. I then mix in the Huitlacoche and cook over slow heat for about 20 minutes. You can have Huitlacoche with just about anything-- I served it with Parmesan Risotto and roasted lamb and got rave reviews. Mainly from my stomach- but then again, when it comes to cooking, that's our target audience.
Enjoy!
I first tried Huitlachoche(or Cuitlacoche) some 6 years ago when a very dear friend -who is actually a chef- introduced me to this Mexican delicacy. I was amazed at the silky texture and incredible taste of this deceivingly unattractive corn truffle! I was hooked-- but like most great things in life, it would be a long time until I came across Huitlachoce again.
Sadly, Huitlacoche is hard to find in grocery stores in South Florida, but since you can find everything short of a genuine alien on Amazon, I've been able to purchase a couple of cans. Yes, I know; nothing beats fresh Huitlacoche. But honestly, finding fresh corn smut is going to be difficult under any circumstances.
So deal with it.
Although Huitlacoche is actually good even from the can, I usually sautee finely chopped onions, garlic, cilantro and a slice or two of Jalapenos and add a dry white wine to the mix. I then mix in the Huitlacoche and cook over slow heat for about 20 minutes. You can have Huitlacoche with just about anything-- I served it with Parmesan Risotto and roasted lamb and got rave reviews. Mainly from my stomach- but then again, when it comes to cooking, that's our target audience.
Enjoy!
