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Mushroom and cassava escondidinho
Escondidinho de cogumelos: savoury mushroom filling 'hidden' under creamy cassava mash and golden cheese
Escondidinho ('little hidden one') is a homely baked dish from the Northeast: a savoury filling hidden under a layer of creamy mashed cassava (mandioca or aipim), topped with cheese and baked until golden. The classic is made with carne de sol, the Northeast's sun-dried beef; this vegetarian escondidinho uses mushrooms browned hard with onion, tomato and smoked paprika for the same savoury depth. Serve it with a green salad or couve à mineira. Chef's tip: mash the cassava while it's piping hot and remove the woody core first. Cold cassava turns gluey, and the stringy core spoils the silky texture.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the cassava mash
For the mushroom filling
For the topping
Method
0/8 doneStep 1: Cut the 2 ¼ lb cassava (mandioca) into 6 cm chunks, put in a pan, cover with cold water and add the 1 ½ tsp salt. Boil for 25–30 minutes, until very soft and starting to split open; a knife should slide in with no resistance.
30 minStep 2: While it cooks, make the filling. Heat 2 tbsp of the 2 tbsp olive oil in a large frying pan over a high heat and brown the 1 ⅓ lb mixed mushrooms (chestnut, shiitake, oyster) in two batches, leaving them undisturbed for 3 minutes before tossing, until deep golden and their liquid has gone. Tip onto a plate.
12 minStep 3: Turn the heat to medium, add the rest of the 1 tbsp olive oil and fry the 2 onions for 8 minutes until soft and golden. Add the 4 garlic cloves and 1 ½ tsp smoked paprika for 1 minute.
9 minStep 4: Add the 2 tomatoes and cook for 4–5 minutes until it breaks down. Return the mushrooms, season with the 1 tsp salt and ½ tsp black pepper, and simmer 2 minutes until thick and juicy but not wet. Stir in the 4 tbsp fresh coriander or parsley.
7 minStep 5: Heat the oven to 400°F (350°F fan). Drain the cassava, pull out and discard the woody string running through the middle of each piece, and mash it straight away while it's steaming hot.
Step 6: Beat in the 1 ⅜ oz butter, then the warm 1 cup whole milk a little at a time and the 3 ½ oz cream cheese or requeijão, until smooth and creamy, like a soft mashed potato. Add a splash more milk if it's stiff; it firms up in the oven.
Step 7: Spread the mushroom filling in a 20 × 30 cm baking dish and cover with the cassava, smoothing it right to the edges to seal the filling in. Scatter over the 4 oz mozzarella or queijo coalho and 1 oz Parmesan-style hard cheese. You can cover and chill it at this point for up to 2 days.
Step 8: Bake for 20–25 minutes (35 if from the fridge) until bubbling at the edges and golden on top. Rest for 5 minutes before serving.
25 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 12 g
- Carbs
- 62 g
- Fat
- 20 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mushroom and cassava escondidinho take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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