Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mushroom Empanadas
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 912
- Total Fat
- 67
- Saturated Fat
- 15
- Carbohydrates
- 69
- Dietary Fiber
- 8
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 57
- Sodium
- 1027
- Total: 1 hr 15 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
3 tablespoons unsalted butter
1 onion, diced
1 garlic clove, minced
1 pound white or oyster mushrooms, cleaned and roughly chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 chiles de arbol, stemmed, seeded and finely ground, or 1/2 teaspoon cayenne pepper
1 bunch epazote or parsley, leaves only, roughly chopped
1 recipe Corn Tortilla Dough, recipe follows
1 cup grated cheese mix (see Note)
4 cups vegetable oil, for frying
Salsa
1 cup shredded cabbage
1 cup crema, recipe above, creme fraiche or sour cream
Corn Tortilla Dough:
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt
Directions
- Melt 2 tablespoons of the butter in a medium skillet over medium heat. Saute the onions until they just begin to brown. Then stir in the garlic and cook until the aroma is released, about 1 minute longer. Add the mushrooms, salt, pepper and arbol chiles. Continue cooking until the mushrooms soften, 5 minutes. Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute. Set aside to cool.
- Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions.
- Lightly coat one side of each tortilla with the remaining softened butter. Place the mushroom mixture in the center and top with 1 tablespoon of the grated cheese mixture. Fold over to enclose and pinch the edges together tightly to seal. Refrigerate, covered with plastic wrap, a minimum of 30 minutes or up to 2 days.
- Pour the oil into a medium saucepan and place over medium high heat. When the oil is hot, fry the empanadas, a few at a time, until they color slightly and rise to the surface, about 7 minutes. Transfer to paper towels to drain.
- To serve, split each empanada open along the seam and garnish with 1 tablespoon each salsa, cabbage, crema, creme fraiche or sour cream. Serve hot.
- Note: Use a mixture of equal parts of the following cheeses: Mexican Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo (substitute Romano or dried feta), and Panela (substitute ricotta or dry cottage cheese).
Corn Tortilla Dough:
- Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.