Mushroom Arayes Recipe

Recipe courtesy of Ayesha Nurdjaja

Watch how to make this recipe.

Level: Easy
Yield: 4 to 6 servings

Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 527
Total Fat: 44 g
Saturated Fat: 13 g
Carbohydrates: 32 g
Dietary Fiber: 5 g
Sugar: 9 g
Protein: 7 g
Cholesterol: 55 mg
Sodium: 602 mg

Total: 1 hr 30 min
Active: 1 hr 30 min

Imagine the irresistible crunch of golden pita pockets bursting with savory maitake mushrooms sauted alongside deeply caramelized onions, fragrant herbs, and garlic. These mushroom arayes are pan-crisped to perfection and paired with a zesty, cooling lemon crme frache dip that ties every bold flavor together. Ready to create this showstopping appetizer that'll have everyone reaching for more?

Ingredients

3 large Spanish onions
1/2 cup extra-virgin olive oil, plus 1 tablespoon for cooking and more for drizzling at the end
1 pound maitake mushrooms (cremini or oyster mushrooms can be used, or a mix), cleaned and chopped
Leaves from 8 sprigs thyme
2 cloves garlic, minced
1 teaspoon crushed red pepper, ground finely in a spice grinder or with a mortar and pestle
1 teaspoon kosher salt, plus more to taste
Zest of 1 lemon
8 sprigs flat-leaf parsley, chopped, plus leaves picked from 8 sprigs, for garnish
3 whole pitas, Angel Bakeries brand recommended
1/2 cup Lemon Crme Frache (recipe follows), or as desired for serving

Lemon Crme Frache

2 cups crme frache
1 garlic clove, grated on a rasp grater
Zest and juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Leaves from 2 sprigs thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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Instructions

Caramelize the onions: Halve the onions and slice them thinly. Warm 1/4 cup olive oil in a large skillet over medium heat. Add the onions and cook for a few minutes until softened. Lower the heat to medium-low and continue cooking for 40 to 60 minutes, stirring occasionally, until the onions are soft and deeply browned. If they start to darken too much or stick, add 2 tablespoons of water to deglaze the pan and keep cooking until caramelized. Remove from heat and set aside. You should have about 3/4 cup.
Saut the mushrooms: Pour 1/4 cup olive oil into a large skillet and place over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until golden, about 10 to 15 minutes. Stir in the thyme, garlic, ground red pepper, and caramelized onions. Cook for another 5 minutes. Season with kosher salt to taste. Remove the mushroom mixture from the pan and set aside.
Puree and mix: Place one-third of the cooked mushroom-onion mixture into a blender or small food processor. Blend until smooth. Mix the pured mixture back into the remaining sauted mushrooms. Stir in the lemon zest and chopped parsley. Season with 1 teaspoon kosher salt, or to taste.
Stuff the pitas: Slice the pitas in half and fill each half with 1/2 cup of the mushroom mixture. Pack the filling evenly and use a knife or spatula to smooth the top so the filling is level with the edge of the pita. (See Cook's Note.)
Cook the arayes: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. When the oil is hot, place the arayes in the skillet, filling-side down. Sear until the filling is browned. Flip and lightly brown the pitas, about 3 minutes per side.
Serve: Remove the cooked pitas from the skillet. Drizzle with olive oil and sprinkle with parsley leaves. Serve the arayes with Lemon Crme Frache.

Lemon Crme Frache

In a bowl, whisk together the crme frache, garlic, lemon zest and juice, olive oil, thyme, salt, and pepper. The sauce can be made ahead and kept refrigerated for up to 4 days. Makes about 2 cups.

Cook's Note: The pitas can also be halved again after stuffing to create triangles, perfect for parties.

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