Name: MUSHROOM CREAM, ROASTED CORN, AND HABANERO
Prep time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 300 grams white mushroom; 200 grams ear corn, fresh; 100 grams Gouda cheese; 50 grams Habanero chile

Preparation

Medium

INGREDIENTS 300 grs. of White Mushrooms 1 large roasted Corn (to roast the corn, place it on the stove over direct heat until it starts to burn and the kernels turn dark and it crumbles) 50 grs. of Cream 1 Onion 1 Green Habanero Pepper 2 tsp. of Butter 2 tsp. Chicken Bouillon 1 can of Carnation Milk 100 grs. of grated Gouda cheese Croutons (see in preparations) 100 grs. of Sour Cream PREPARATION Chop the onion into small cubes (Brunoise) and place them in a saucepan with the butter, letting the onion sauté until translucent. Half of the mushrooms should also be chopped into cubes, and when the onion is sautéed, add the mushrooms and the roasted corn until the flavors of these ingredients are released. Add the Carnation milk and the chicken bouillon, and when it starts to boil, reduce the heat and add the Habanero pepper. Let it cook for 10 minutes at the same temperature. Once the Habanero is cooked, process the entire mixture (the corn will give a texture that not everyone likes, so you can strain it (I PREFER IT WITH TEXTURE), and at that moment, add the other half of the mushrooms cut into slices or eighths, as you prefer, and add half of the sour cream, stirring until it is fully incorporated; you might need to add salt, but DO NOT ADD MORE, remember we are not done yet, the cheese and croutons are still to come. PRESENTATION Serve in bowls or dishes, putting the mushroom cream and decorating with croutons, a spoonful of cream, and the grated cheese (a sprig of mint wouldn’t hurt). PAIRING A dark and bitter beer would be ideal (very cold, please!!!!) or it could be a Chilean Merlot. We should buy good bottles of Chilean wine before the prices go up because of the Earthquake! OWN COMMENTS IT DOESN'T SPICE!!!! HAHA the Habanero only flavors the soup. I loved this recipe and had doubts about the combination of the elements; however, the Habanero adds depth to the mushroom, and the roasted corn brings those grill and ranch flavors that I miss so much. I hope you enjoy this recipe as much as my wife and my guests did. Thanks to Tweety, Luz Elena, Armando, Laura, Aaron, and Carolina for being at this beautiful evening and life.......