Yuca and sweet pepper fritters with black-style braised mushrooms, queso guayanés cream, and avocado salad

Instructions

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   1. Place the cooked yuca in a large bowl and remove any tough inner fibers. Mash while still warm into a rustic purée. Mix with the egg, pre-cooked corn flour, 40 g (about 1/4 cup) of the sweet pepper, 40 g (about 1/3 cup) of the white onion, 1 crushed garlic clove, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper.

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   2. Divide the yuca mixture into 8 portions and shape into fritters about 3 inches wide. If the mixture feels too soft, let it rest for 10 minutes so the corn flour can absorb moisture.

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   3. Heat 45 ml (3 tbsp) vegetable oil in a wide skillet over medium heat. Brown the fritters for 3 to 4 minutes per side until crisp and well sealed. Transfer to a tray and keep warm in the oven at 200 °F / 95 °C.

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   4. For the black-style mushroom braise, heat the remaining 30 ml (2 tbsp) oil in a deep skillet over medium heat. Add the remaining white onion and cook for 3 minutes. Stir in the remaining garlic and sweet pepper, and sauté 2 minutes more.

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   5. Add the mushrooms and cook for 6 to 8 minutes, stirring, until they release their moisture and begin to brown. Add the cumin, remaining salt, and remaining black pepper.

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   6. Push the mushrooms to the sides of the skillet and add the panela to the center. Let it melt and darken slightly for 1 minute without burning. Immediately mix it into the mushrooms so they are evenly coated.

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   7. Add the red wine vinegar, Worcestershire sauce, and vegetable broth. Cook over medium-low heat for 12 to 15 minutes until the sauce becomes glossy and lightly thickened, similar to a Venezuelan black roast sauce.

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   8. Meanwhile, make the queso guayanés cream. Place the queso guayanés, table cream or light cream, and milk in a small saucepan. Cook over low heat for 4 to 5 minutes, stirring, until the cheese melts into a smooth cream. For a finer texture, blend briefly. Keep warm without boiling.

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   9. For the salad, combine the avocado, red onion, cilantro, lime juice, and lime zest in a bowl. Toss gently so the avocado keeps its shape.

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    10. Serve 2 fritters per plate. Spoon the black-style mushroom braise on top, add the queso guayanés cream over or alongside, and finish with the avocado salad. Garnish with extra cilantro if desired.