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.
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.
- 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 filling
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
1/2 teaspoon of baking powder
1 tablespoon of sugar
1/4 cup of melted butter
- In a large pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender, about 8 minutes.
- 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.
- To make the corn layer: In a large bowl, stir together all the ingredients. Preheat the oven to 400 degrees F.
- 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.
- 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.