Name: Mushroom Arayes
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
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 (substitute cremini or oyster mushrooms, or use a combination), 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 Crème Fraîche (recipe follows), or as desired for serving; 2 cups crème fraîche; 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

Directions

Watch how to make this recipe.

Cut the onions in half and slice them thinly. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the onions and sauté for a few minutes until the onions are softened. Reduce the heat to medium-low and cook for 40 to 60 minutes, stirring every few minutes, until the onions are soft and deeply colored. If they get dark or stick, add 2 tablespoons of water to deglaze the pan and continue to cook until caramelized. Remove from the heat and set aside. You should have about 3/4 cup.
Add 1/4 cup olive oil to a large skillet and place over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add the thyme, garlic, ground red pepper and the caramelized onions to the mushroom mixture and cook for an additional 5 minutes. Season with kosher salt to taste. Remove the cooked mushrooms and onions from the pan and set aside.
Add one third of the cooked mushroom-onion mixture to a blender or small food processor. Process until smooth. Fold the puréed onion and mushroom mixture into the rest of the sautéed mushrooms. Add the lemon zest and chopped parsley. Season with 1 teaspoon kosher salt, or to taste.
Cut the pitas in half and fill each half with 1/2 cup of the mushroom mixture. Pack each evenly and smooth the exposed mushroom with a knife or spatula so that the filling is flat and level with the cut edge of the pita. (See Cook’s Note.)
Heat a large skillet over medium-high heat with 1 tablespoon olive oil. When the oil is hot, add the arayes, filling-side down. Sear until the filling is browned. Turn and brown the pitas slightly, about 3 minutes per side.
Remove the cooked pitas from the skillet. Drizzle with olive oil and sprinkle with the parsley leaves. Serve the arayes with the Lemon Crème Fraîche.

Lemon Crème Fraîche:

Whisk the crème fraîche, garlic, lemon zest and juice, olive oil, thyme, salt and pepper together in a bowl. The sauce can be made ahead and stored in the refrigerator for up to 4 days. Makes about 2 cups.