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
3 tablespoons chopped cilantro
2 teaspoons lime juice
Freshly ground black pepper
14 packaged empanada dough rounds, thawed
Vegetable oil, for frying
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.
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