A vegetarian take on a classic Latin American snack food is one of the most deeply delicious things we have had in a good, long time. It is an instant crowd-pleaser.
Recipe courtesy of Andrea Albin
Print
Wild Mushroom Empanadas
Total:
55 min
Active:
25 min
Yield:
14 empanadas
Level:
Easy
Total:
55 min
Active:
25 min
Yield:
14 empanadas
Level:
Easy

Ingredients

  • 1 pound mixed wild mushrooms, such as hen of the woods, chanterelles, trumpet and shiitake (about 8 cups)
  • 2 tablespoons olive oil
  • 2 teaspoons minced jalapeno
  • 1 garlic clove, minced
  • 1 medium shallot, finely chopped
  • Kosher salt
  • 3 tablespoons chopped cilantro
  • 2 teaspoons lime juice
  • Freshly ground black pepper
  • 14 packaged empanada dough rounds, thawed
  • Vegetable oil, for frying

Directions

Trim the mushrooms and cut or tear into 1/2-inch pieces. Heat the olive oil in a large skillet over medium-high heat and cook the jalapenos, garlic and shallots until soft, about 2 minutes. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms release most of their liquid and are tender and browned in places, about 8 minutes. Remove from the heat, stir in the cilantro and lime juice and season with salt and pepper.

Lay out the empanada rounds and fill each with 2 tablespoons of the mushrooms. Brush the edge of the rounds with water, and then fold the circles in half. Crimp the edges tightly with a fork, to seal. Refrigerate until ready to fry. 

Heat 1 1/2 inches of oil in a medium pot to 375 degrees F. Working in batches of 2 or 3, fry the empanadas until crisp and golden brown, 2 to 3 minutes per batch. Transfer immediately to a paper towel-lined plate to drain. Return the oil to 375 degrees F between batches.

Cook's Note

The empanadas can be fried up to 3 hours ahead and kept at room temperature. Before serving, reheat on a baking sheet in a 375 degree F oven 15 minutes. The empanadas can also be formed up to 2 days ahead and kept frozen until ready to use. No need to thaw before frying.

More from:

Cocktails & Drinks

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Braised Quails with Wild Mushrooms

Recipe courtesy of Laura Calder

Wild Mushroom Ravioli with Butter and Parmesan Sauce

Recipe courtesy of Giada De Laurentiis

Picadillo-Filled Empanadas

Recipe courtesy of Marite Acosta

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Roasted Veggie Empanadas

Recipe courtesy of Yvan Lemoine

Tagliatelle with Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Bruschetta with Sauteed Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Trending Videos

So Much Pretty Food Here