Prepare to embark on a mouthwatering journey through Colombian cuisine with this irresistible Pastel de Chocolo con Champiñones! Imagine a golden, crispy cornmeal masterpiece hiding a luscious filling of tender mushrooms and sweet corn that will make your taste buds dance with delight. This isn't just a recipe; it's a culinary adventure that transforms simple ingredients into a spectacular dish that will transport you straight to the heart of Colombia with every single bite!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Colombian
Serves: 6 servings
Ingredients
- 2 cups cornmeal
- 1 cup milk
- 2 cups mushrooms, sliced
- 1 cup corn kernels
- 1 onion, chopped
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the cornmeal with milk, stirring thoroughly to create a smooth, consistent masa (corn dough). Let the mixture rest for 10 minutes to allow the cornmeal to absorb the liquid.
- In a skillet, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add the sliced mushrooms to the skillet with the onions. Cook for 5-6 minutes until the mushrooms release their moisture and become tender. Season with salt and pepper to taste.
- Incorporate the corn kernels into the mushroom mixture and cook for an additional 2-3 minutes. Remove from heat and let the filling cool slightly.
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray to prevent sticking.
- Spread half of the cornmeal mixture evenly across the bottom of the prepared baking dish, creating a smooth base layer.
- Carefully spoon the mushroom and corn filling over the cornmeal base, distributing it evenly across the surface.
- Cover the filling with the remaining cornmeal mixture, ensuring a complete and even top layer that seals the filling.
- Bake in the preheated oven for 35-40 minutes, or until the top turns golden brown and the edges become slightly crispy.
- Remove from the oven and let the pastel rest for 10 minutes before serving. This allows the dish to set and makes it easier to slice and serve.
- Cut into portions and serve warm as a main course or side dish. Optionally, garnish with fresh herbs or a light salsa.
Tips
- Use fresh, high-quality cornmeal for the most authentic texture and flavor.
- Allow the cornmeal mixture to rest for at least 10 minutes to ensure proper hydration and smooth consistency.
- Sauté the mushrooms and onions thoroughly to develop deep, rich flavors.
- Ensure your baking dish is well-greased to prevent sticking and achieve a beautiful golden crust.
- Let the pastel rest for 10 minutes after baking to help it set and make cutting easier.
- For extra flavor, consider adding a pinch of fresh herbs like cilantro or a dash of mild cheese to the filling.
- Serve immediately while warm for the best texture and most enjoyable eating experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
