Mushroom Pastel De Choclo

by jowe April 1, 2024

Table of Contents

Mushroom Pastel de Choclo: A Vegetarian Twist

Pastel de Choclo is a classic Chilean dish, typically made with meat. But don’t worry, we’re giving it a vegetarian makeover with a hearty mushroom filling! This comforting casserole is perfect for a cozy meal.

Ingredients:

For the mushroom filling:

Olive oil

Onion, chopped

Garlic, minced

Mixed mushrooms (like cremini, shiitake, and portobello), sliced

Dried oregano

Ground cumin

Salt and pepper

Vegetable broth

Cornstarch (for thickening)

For the corn topping:

Fresh corn kernels (or frozen, thawed)

Onion, finely chopped

Olive oil

Milk

Cornstarch

Salt and pepper

Instructions:

Preparing the Mushroom Filling:

1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened.
2. Cook the mushrooms: Add sliced mushrooms to the skillet and cook until browned and tender. Season with oregano, cumin, salt, and pepper.
3. Create the sauce: Stir in vegetable broth. Let it simmer until the liquid reduces slightly.
4. Thicken the sauce: In a small bowl, whisk together cornstarch and a bit of cold water. Add to the mushroom mixture and cook until thickened.

Making the Corn Topping:

1. Sauté the onion: In a separate pan, sauté the finely chopped onion in olive oil until translucent.
2. Combine corn and onion: Add corn kernels to the onion and cook for a few minutes.
3. Create the corn puree: Transfer the corn mixture to a blender or food processor. Blend until smooth. Add milk gradually until you reach your desired consistency.
4. Season: Season with salt and pepper.

Assembling and Baking:

1. Prepare the baking dish: Grease a baking dish.
2. Layer the filling: Spread the mushroom filling evenly in the prepared baking dish.
3. Top with corn: Pour the corn puree over the mushroom filling.
4. Bake: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until golden brown and bubbly.

Serve warm and enjoy your vegetarian Mushroom Pastel de Choclo!

Tips:

For a richer flavor, you can add a splash of white wine while sautéing the mushrooms.

If you don’t have fresh corn, frozen corn kernels work just fine.

To make this dish gluten-free, use gluten-free corn starch.

This vegetarian Pastel de Choclo is a hearty and satisfying dish that showcases the delicious flavors of mushrooms and corn. It’s a great option for those looking for a meat-free alternative to the classic Chilean recipe. Enjoy!