Mushroom and Cheese Arepas

In a mixer with the paddle attachment, mix cheeses, mushrooms, salt and pepper.

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.

For Slaw: Toss jicama and hearts of palm in a bowl with sherry vinaigrette. Season with kosher salt and fresh ground black pepper.

For Mustard Emulsion: Wisk together fresh mayonnaise, sour cream, and Creole mustard; salt and pepper to taste.

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.