Wild Mushroom Empanadas
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tsps
Jalapeno (minced)1 medium
Shallot (finely chopped)3 tbsps
Cilantro (chopped)2 tsps
Lime JuiceDirections:
1
Trim the mushrooms and cut or tear into 1/2-inch pieces
2
Heat the olive oil in a large skillet over medium-high heat and cook the jalapenos, garlic and shallots until soft, about 2 minutes
3
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
4
Remove from the heat, stir in the cilantro and lime juice and season with salt and pepper
5
Lay out the empanada rounds and fill each with 2 tablespoons of the mushrooms
6
Brush the edge of the rounds with water, and then fold the circles in half
7
Crimp the edges tightly with a fork, to seal
8
Refrigerate until ready to fry
9
Heat 1 1/2 inches of oil in a medium pot to 375 degrees F
10
Working in batches of 2 or 3, fry the empanadas until crisp and golden brown, 2 to 3 minutes per batch
11
Transfer immediately to a paper towel-lined plate to drain
12
Return the oil to 375 degrees F between batches