PREPARATION:

Method:

1. 0

For the Topping:

1. Heat a large sauté pan over medium high heat and add the canola oil. Once hot, add the button mushrooms, shiitake mushrooms and oyster mushrooms. Cook the mushrooms until they are golden, 4 to 5 minutes. Add the vinegar and continue to cook for 1 to 2 minutes. Set aside.

   Editor's Note: Look for organic, locally-grown mushrooms, and organic cheese.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the He Won't Miss the Meat Episode of Emeril Green.

For the Arepas:

1. In a large bowl, combine corn flour, water, queso blanco, butter and salt and mix well. Let the dough stand for 5 minutes. It should have the texture of mashed potatoes. Form the dough into balls, a half-cup each. Flatten into a 4 to 5 inch disc about 1/2 inch thick.
2. The discs should not be tapered like a pancake; rather they should have the same thickness all the way around. Lightly spray griddle with cooking spray and heat over medium heat. Cook for 4 to 5 minutes per side or until golden and slightly crisp. Remove the arepas from the griddle to a baking sheet and repeat the process with the remaining dough. Keep in a low oven to stay warm while making the remaining arepas.
3. To serve, top each arepa with 2 tablespoon of the mushroom topping, a slice of goat cheese, shredded queso blanco and an additional 2 tablespoon of the mushrooms. Garnish with the parsley.