Mushroom and Cheese-filled Arepas

Recipe courtesy of Executive Chef Randy Zweiban, Nacional 27, Chicago, IL

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Yield: 4-6 servings

Ingredients:

Mushroom and Cheese Mixture

1/2 pound       Cream Cheese

1/2 pound       Goat Cheese

1/4 cup           sliced sautéed Button mushrooms

1/4 cup           sliced sautéed Shiitake mushrooms

1/4 cup           sliced sautéed Portabella mushrooms

1/4 tbsp.         Kosher Salt

1/4 tbsp.         Fresh Ground Black Pepper

Arepas

2/3 cup           White Masarepa

1/3 tbsp.         Kosher salt

1/3 cup           grated Pepper Jack Cheese

1 1/3 tbsp.      Melted unsalted butter

1/2 – 2/3 cup    Hot Water

1/3 cup           Fresh corn, sautéed and cooled

Slaw

1 cup              Jullienned Jicama

1 cup              Jullienned fresh hearts of palm

5 tbsp.            Sherry Vinaigrette

as needed       Kosher salt and ground black pepper

Mustard Emulsion

as needed       chopped Cilantro for garnish

Directions:

For Mushroom and Cheese Mixture: In a Kitchen Aid with the paddle attachment, mix cheeses, mushrooms, salt and pepper.

For Arepas: Combine masarepa, salt and cheese in mixing bowl. Stir in butter and 1/2 cup of 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″ 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.

For Slaw: Toss jicama and hearts of palm in a bowl with sherry vinaigrette. Season with kosher salt and fresh ground black pepper.

For Mustard Emulsion: Whisk together 1/2 cup fresh mayonnaise, 1/2 cup sour cream and 1/4 cup Creole mustard; salt and pepper to taste.

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. From a plastic squirt bottle, sauce the arepas with mustard emulsion. Garnish with chopped cilantro.

Tags: Dinner, Latin, Vegetarian