- 1/8 c Vegetable oil
- 2 c Shiitake mushrooms
- 1-1/3 c Oyster mushrooms
- 1-1/3 c Huitlacoche
- 2-1/2 T Ginger, peeled and sliced
- 3/4 c Yellow onion, diced
- 1/3 T Garlic, minced
- 1/3 c Mezcal, or more if desired
- 1/2 c Apple cider vinegar, or more if desired
- 2-1/2 T Pilloncillo sugar, grated
- 3/4 T Kosher salt
- 1/3 tsp. Cumin
- 1/4 tsp. Black pepper
- 1/4 tsp. Mexican oregano
- 1/8 tsp. Allspice
- 1/8 tsp. Clove
Heat oil in a large rondeau and sauté mushrooms, huitlacoche and ginger for 5 minutes over medium-high heat, browning. Add onions and garlic; sauté until soft.
Deglaze with mezcal, flambé and cook out alcohol. Add vinegar and reduce by a third. Add pilloncillo and remaining seasonings; cook for 5 minutes.
Transfer mixture to a blender and correct seasonings with vinegar and mezcal. Makes about 2-1/2 cups.
Executive chef Jesse Houston, Sophomore Spanish Club, Jackson, Mississippi, from Food Fanatics® magazine