Segueza de Hongos
Guajillo Chiles, Corn, Hoja Santa, Mushroom Broth, Oyster Mushrooms, Tortillas
Chef Zack Wangeman of Sobre Masa | Brooklyn
Adapted by StarChefs | january 2023
INGREDIENTS:
Mushroom Broth:
4 ounces dried shiitake mushrooms
½ onion, chopped
3 cloves garlic
1 teaspoon black pepper
Segueza:
3 cloves garlic
16 guajillo chiles, stemmed and seeded
250 grams dry corn kernels
2 quarts fresh corn kernels
75 grams fresh hoja santa
Salt
Oyster Mushrooms:
3 tablespoons grapeseed oil
1 clove garlic, minced
1 pound oyster mushrooms
Salt
To Assemble and Serve:
Tortillas
METHOD:
For the Mushroom Broth:
In a large pot over medium high heat, add mushrooms, onion, garlic, black pepper, and 3 quarts water. Bring to a boil. Reduce heat and simmer 1½ hours. Remove from heat and pass through a fine strainer. Transfer broth to quart containers and refrigerate.
For the Segueza:
In a saucepan over medium heat, add garlic. Stir every 5 minutes until garlic peels are charred and soft, approximately 20 minutes. Remove garlic, peel, and set aside. Add chiles to the pan. Toast 2 minutes on each side until chiles slightly charred and aromatic. Remove chiles from pan and set aside. Add corns to the pan. Stir every 2 minutes until corn begins to darken in color and smell like popcorn. Remove from heat. Transfer corns to a food processor and pulse until corn is broken up in small pieces. Set aside. In a Vitamix blender, purée hoja santa, charred garlic, charred chiles, and 1 quart Mushroom Broth until smooth. Transfer to a stockpot over medium high heat. Add additional 1 quart Mushroom Broth to pot. Bring to a boil. Whisk in corn. Reduce heat and simmer 2 hours, or until corn is tender. Season with salt. Transfer to nonreactive containers and reserve.
For the Oyster Mushrooms:
In a large saucepan over medium flame, heat oil. When oil is hot, add garlic. Stir until garlic begins to brown. Add mushrooms and salt. Increase heat to high and cook until mushrooms are tender and browned. Set aside.
To Assemble and Serve
In a serving bowl, spoon a generous amount of Segueza. Top with mushrooms and serve with tortillas.
