Recipe

Crispy Mushroom Arepas

Servings: 8
Prep Time: 20 minutes, plus time to rest the dough
Cook Time: 45 minutes

Ingredients:

For the Arepas:
● 2 tsp. Diamond Crystal or 11⁄4 tsp. Morton kosher salt
● 2 cups (326 g) P.A.N. precooked white cornmeal
● 1 tsp. vegetable oil, divided, plus more as needed

For the Crispy Mushrooms:
● 16 ounces maitake mushrooms or mushrooms of choice, torn or sliced
into hearty bite-sized pieces
● 3 tablespoons vegetable oil
● 1 heaping teaspoon kosher salt
● 2 tablespoons unsalted butter, diced into 3–4 small pieces
● 2 cloves garlic, finely chopped or grated
● 1⁄2 a lemon, juiced
● 1 teaspoon Worcestershire
● 1 teaspoon white wine vinegar

For Serving:
● Creamy, stretchy cheese like Oaxaca, mozzarella, or swiss
● Sliced avocado

Instructions:

1. Mix the Arepa Dough:
In a large bowl, whisk together 2 teaspoons of Diamond Crystal (or 11⁄4
teaspoons of Morton) kosher salt with 21⁄2 cups of warm water until fully
dissolved—about a minute. Gradually add 2 cups (326 g) of P.A.N. precooked
white cornmeal, mixing vigorously with your hands as you go.

2. Knead and Rest:
Keep kneading for about 2 minutes, making sure the dough is smooth and
lump-free. It should feel moist and tacky, but not sticky. (If it’s too sticky,
sprinkle in a tablespoon of flour at a time, mixing well after each addition. If it seems too dry—cracking when shaped into a small disk—add water a
tablespoon at a time until the texture feels right.) Cover the bowl tightly with
plastic wrap or a lid and let the dough rest for at least 10 minutes, or up to 2
hours, so it can fully hydrate.

3. Prep the Mushrooms:
While the arepa dough is resting, start the mushrooms. Place a rimmed half
sheet pan on a rack positioned in the upper third of the oven. Preheat the
oven, with the sheet pan in it, to 425oF. Prep all of the mushrooms ingredients
according to the ingredients list above, and set everything within arm’s reach
of the oven.

4. Roast the Mushrooms:
Remove the hot sheet pan from the oven and drizzle the olive oil on the sheet
pan, shaking to coat the surface. Place the mushrooms over top, carefully
shaking them into a single, uniform layer – the mushrooms should sizzle as
they hit the hot pan. Transfer the sheet pan to the oven & roast for 25 minutes, stirring halfway through.

5. Add the Butter and Finish Roasting:
Remove the sheet pan from the oven. Give the mushrooms another good
shake to ensure they brown evenly. Place the butter in an empty space near
the center of the pan – it should start to melt almost immediately. Place the
garlic over top. Return to the oven to roast for 3-5 more minutes, until the
mushrooms are as tender/crisp as you like.

6. Dress the Mushrooms:
Remove the sheet pan from the oven & shake/stir to coat the mushrooms well in the butter and garlic. Squeeze lemon juice and pour the soy sauce and
vinegar over top and stir once more. Set aside, and cover with foil to keep
warm while you finish cook the arepas.

7. Shape the Dough:
Divide dough into 8 portions (eyeballing is fine). Lightly grease your palms with vegetable oil. Gently flatten each dough ball into a disk about 4″ across and approximately 1⁄3″ thick, patting the dough from hand to hand. Gradually shaping the dough into a disc will prevent it from cracking. Transfer the disks to a parchment-lined rimmed baking sheet. Cover tightly with plastic wrap to prevent dough from drying out as you cook arepas.

8. Cook the Arepas:
Heat a large, dry skillet over medium-high heat. Once the pan is very hot, add 2-3 arepas to the pan depending on size. You should hear a sizzle when the dough hits the pan. Press lightly in the middle of the dough every now and then, so the trapped steam can escape. After about 3-5 minutes, flip the
arepas and cook on the other side for 3-5 minutes. You’re looking for a little bit of color, and for each side of the arepa to be cooked and crispy.

9. Finish Cooking in the Oven:
After they’ve been cooked on the stove, transfer the arepas onto a cooling
rack on top of a sheet tray and move to the 425oF oven for 4-5 mins to finish
cooking.

10. Fill Arepas and Serve:
Hold a warm arepa between a kitchen towel to protect your hand from
escaping steam. Use a sharp paring knife to slit arepa around the edges (like
an English muffin) to create a pocket. The inside will be slightly doughy but not raw. Fill the split area with crispy mushrooms, some cheese, and avocado slices (optional). Enjoy!