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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources