Recipe courtesy of Andrea Albin
Recipe courtesy of Andrea Albin
Watch how to make this recipe.
Wild Mushroom Empanadas
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- Level: Easy
- Total: 55 min
- Prep: 25 min
- Inactive: 5 min
- Cook: 25 min
- Yield: 14 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 1008
- Total Fat
- 50 g
- Saturated Fat
- 5 g
- Carbohydrates
- 118 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 0 mg
- Sodium
- 1401 mg
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.
- Level: Easy
- Total: 55 min
- Prep: 25 min
- Inactive: 5 min
- Cook: 25 min
- Yield: 14 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 1008
- Total Fat
- 50 g
- Saturated Fat
- 5 g
- Carbohydrates
- 118 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 21 g
- Cholesterol
- 0 mg
- Sodium
- 1401 mg
Ingredients
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.
