Recipe courtesy of Andrea Albin

Wild Mushroom Empanadas

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
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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


  1. 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.
  2. 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. 
  3. 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.

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