Vegan Portabello ‘Huitlacoche’ Tamales | VegNews

Ingredients

• 1 (8-ounce) package of dried corn husks
• For the filling: 
• 2 medium portabello mushrooms, stems removed, diced small (with the gills)
• 1¼ teaspoons salt, divided
• 2 tablespoons vegetable oil
• 1 small yellow onion, finely diced
• 1 small Poblano pepper, seeded and finely diced
• ½ cup white corn kernels, frozen or fresh
• 1 cup fresh epazote leaves, chopped 
• 1 cup water
• For the batter: 
• 3 cups corn masa flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 5 tablespoons vegetable shortening
• 3 cups warm water