Mushroom Empanadas
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Unsalted butter |
| 1 | Onion; diced | |
| 1 | Garlic clove; minced | |
| 1 | lb | White or oyster mushrooms; cleaned and roughly chopped |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 2 | Chiles de arbol; stemmed, seeded and finely ground, or 1/2 teaspoon cayenne pepper | |
| 1 | bn | Epazote or parsley; leaves only, roughly chopped |
| 1 | Recipe corn tortilla dough; recipe above | |
| 1 | c | Grated cheese mix; (see Note) |
| 4 | c | Vegetable oil; for frying |
| Salsa | ||
| 1 | c | Shredded cabbage |
| 1 | c | Crema; recipe above, creme fraiche or sour cream |
Advertisement