Edit
Recipedia

Mushroom and Cheese Arepas

Serves4
IngredientsVegetables, Mushrooms, Dairy
Day PartDinner
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican

Warm South American arepas bread filled with a cream cheese, goat cheese and sauteed button, shiitake and portobello mushroom mixture. Served with a side of jicama and palm heart slaw and topped with a mustard emulsion.

Ingredients

Mushroom and Cheese Mixture:
1⁄2 lb. cream cheese
1⁄2 lb. goat cheese
1⁄4 cup sliced sautéed button mushrooms
1⁄4 cup sliced sautéed shiitake mushrooms
1⁄4 cup sliced sautéed portobello mushrooms
1⁄4 tbsp. kosher salt
1⁄4 tbsp. freshly ground black pepper

Arepas:
2⁄3 cup masa
1⁄3 tbsp. kosher salt
1⁄3 cup grated pepperjack cheese
1 1⁄3 tbsp. unsalted butter, melted
1⁄2 - 2⁄3 cup hot water
1⁄3 cup fresh corn, sautéed and cooled

Slaw:
1 cup julienned jicama
1 cup julienned fresh hearts of palm
5 tbsp. sherry vinaigrette
Kosher salt, as needed
Ground black pepper, as needed

Mustard Emulsion:
1⁄2 cup fresh mayonnaise
1⁄2 cup sour cream
1⁄4 cup Creole mustard
Salt and ground black pepper

Chopped cilantro, as needed for garnish
 

Steps

  1. In a mixer with the paddle attachment, mix cheeses, mushrooms, salt and pepper.
  2. For Arepas: Combine masa, salt, and cheese in mixing bowl. Stir in butter and 1⁄2 cup water. Knead with hands to form a soft pliable dough. Add the rest of the water as necessary. The dough should be the consistency of mashed potatoes. Fold in corn and then roll out the dough between 2 pieces of plastic wrap. Cut with a 5-in. round cutter and griddle on a flat top or non-stick pan over medium heat for 2-3 minutes per side. Makes about 8. Reserve.
  3. For Slaw: Toss jicama and hearts of palm in a bowl with sherry vinaigrette. Season with kosher salt and fresh ground black pepper.
  4. For Mustard Emulsion: Wisk together fresh mayonnaise, sour cream, and Creole mustard; salt and pepper to taste.
  5. To Assemble: Spread 1⁄4 - 1⁄6 of the cheese and mushroom mixture on one side of an arepa. Place in a 350° F oven for 4-5 minutes. Warm a second plain arepa in the oven at the same time. Remove from oven and sandwich the two arepas. Cut into four equal sections. Place 1⁄4 - 1⁄6 of the slaw in the center of the plate and arrange the arepa sections around it. Sauce the arepas with mustard emulsion. Garnish with chopped cilantro.

Latest Recipes

View More
Code for Asynchronous jQuery Munchkin Tracking Code