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Heat oil and butter on medium heat. Add onion and garlic and saute until onion is translucent.
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Add huitlacoche and salt and pepper to taste. Saute for two or three minutes on medium high heat moving constantly until all liquid evaporates.
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Remove huitlacoche mixture from heat and pour in blender.
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Add half and half and blend until smooth.
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Return the huitlacoche mixture to the pan.
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Add ½ cup chicken stock and wine and simmer for 5 minutes.
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Mix two tablespoons of chicken stock and corn starch and add to the mixture moving constantly until it reaches desired consistency.
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Remove from heat, serve and top with a tablespoon or two of Mexican cream and parsley for garnish.