Pastel de Chocolo con Champinones (Mushroom and Corn Casserole)
Pastel de Chocolo con Champinones (Mushroom and Corn Caaserole)
This is ultimate comfort food right here. Comfort food that’s meatless. While there’s a lot of prep work involved in the making of this mushroom corn casserole, holy shitballs does it pay off. It is kind of similar to the Trinidad Corn Pie recipe. This is also good enough to eat as a main course as far as I’m concerned.
Ingredients
Mushroom Filling
- 4 tbsp olive oil
- 1/2 medium onion diced
- 1 1/2 lbs crimini mushrooms sliced
- 1 red bell pepper finley diced
- 4 garlic cloves minced
- 1 tbsp thyme
- 1 tsp cumin
- salt and pepper to taste
Corn Mixture
- 1 cup cornmeal
- 1 cup corn
- 1 cup heavy cream
- 1/4 cup melted butter
- 1 cup cheddar cheese shredded + more for topping
- 1 egg
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1 tsp salt
Instructions
- Mix together all of the corn mixture. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions and cook for 8 minutes.
- Add in the mushrooms and red bell pepper. Cook for 10 minutes.
- Add in the garlic, thyme, cumin, and salt. Cook for another 2 minutes until there is no more liquid in the pan. At this point, the mushrooms should’ve cooked down to half the amount you started with. Let cool.
- Preheat the oven to 350 degrees. Grease a baking dish. Add enough of the corn mixture to cover the bottom of the baking dish a 1/2” deep.
- Add in all the mushrooms. Top with the rest of the corn mixture. Cover with cheese.
- Bake for 25-30 minutes. Let rest for 15-20 minutes before serving.
You must be logged in to post a comment.