Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)

by Erica Dinho on January 11, 2013

cazuela-de-champinones

I’ve been craving today’s recipe, Pastel de Chocolo con Champiñones, for a long time. One of my aunts in Colombia makes this dish and I’ve always loved it, but never made it at home until a couple of weeks ago. I didn’t even have her recipe, but luckily, I remembered watching her make it and tasting all of those wonderful flavors.

Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)

Rich, comforting, and full of flavor, this Mushrooms and Corn Casserole is a wonderful meatless main dish. Spoonful after spoonful, you can smell the earthy aromas of mushrooms, cumin and thyme that blend perfectly with the sweet corn.

Buen provecho and I hope you all have a lovely weekend with lots of happy cooking.

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Ingredients

    For the filling

  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 pounds fresh small portobello mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 roasted red pepper, diced
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground cumin
  • Salt and ground pepper, to taste

For the Corn layer:
1 cup cornmeal
1 cup of corn kernels
1 cup grated cheddar cheese, plus more to top the casserole
1 cup heavy cream
Salt and pepper
1 egg
1/2 teaspoon of baking powder
1 tablespoon of sugar
1/4 cup of melted butter

Directions

  1. In a large pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender, about 8 minutes.
  2. Add the mushrooms and cook until soft, about 8 minutes. Add the garlic, red pepper, cumin and thyme. Cook for one more minute. Season with salt and pepper. Remove from the heat and set aside.
  3. To make the corn layer: In a large bowl, stir together all the ingredients. Preheat the oven to 400 degrees F.
  4. Pastel de Chocolo con Champiñones (Mushrooms and Corn Casserole)

  5. To assemble: Spread half of the corn mixture in an even layer in the baking pan. Top with the mushroom mixture, then top with the rest of the corn mixture.
  6. Corn-Mushroom casseroleMushroom casserole

  7. Sprinkle with the remaining cheese and bake until the casserole is cooked through and the top is golden, about 20 minutes. Let stand 5 minutes before serving.
  8. champinones-cazulea

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{ 6 comments… read them below or add one }

1 Evelyne@cheapethniceatz January 11, 2013 at 1:41 PM

I have to bookmark this one and make it. I can just see myself eating that tonight. Very comforting dish. I actually did not have to read the English translation for the tittle this time ha.

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2 Barbara January 11, 2013 at 2:43 PM

Gosh, that looks good, Erica! I guess we both love mushrooms! :) Super idea to combine them with corn/cornmeal topping. I like the cumin addition too. Will have to try that.

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3 Patricia Pond January 12, 2013 at 9:41 AM

This looks wonderful, love all the ingredients! What size casserole dish did you use? I have a nice deep 9″ quiche dish that would be perfect for this.

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4 Belinda @zomppa January 12, 2013 at 12:32 PM

I can see why you crave it. It’s a great feeling when you recreate something and it turns out the way you want it to!

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5 Karen January 12, 2013 at 12:58 PM

What a great side dish this would make. Love the flavors in this!

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6 Erica January 29, 2013 at 7:23 AM

Thanks, everyone!

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