Mushroom and Cheese Arepas

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
4

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.

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources