Sherried Mushroom Empañadas Food

MUSHROOM EMPANADAS

Steps:

• 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).
• 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.

MUSHROOM EMPANADAS

Steps:

• Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
• Add parsley and mozzarella.
• Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
• Preheat the oven to 400 degrees F.
• Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
• Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
• Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
• Add the butter and mix until blended, another 2 minutes.
• Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
• Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
• Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
• Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.

SHERRIED MUSHROOMS

Steps:

• Coat a large nonstick frypan with cooking spray, place over medium high heat until hot.
• Add green onions, saute until tender.
• Stir in mushrooms and remaining ingredients, cover and cook over low heat 10 minutes or until mushrooms are tender.

SPANISH TAPAS RECIPE - MUSHROOMS IN SHERRY SAUCE

Steps:

• In a non stick pan melt butter and add the onion. Stir fry on low until the onion is translucent and very tender. Do not brown the onions. This will help bring out the sweetness.
• Add the garlic and stir in until well integrated.
• Add the mushrooms and sherry or port wine and cover. Stir occasionally and keep them covered. Cook slowly until all the mushrooms are completely soft.
• Uncover the mushrooms and cook uncovered until all the liquid evaporates.You can push the mushrooms to the side and see if a pool of liquid forms.
• Keep cooking until all the liquid is gone and the mushrooms are in a thick sauce. At this point no pool of liquid should form.
• Add the fresh parsley, lemon juice and salt and pepper to taste.
• Toast your baguette and serve warm.

SHERRIED MUSHROOM EMPANADAS

Steps:

• Pre-heat oven to 400 degrees F.
• In a large heavy skillet cook onions in butter stirring occasionally, until softened.
• Stir in mushrooms, and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown.
• Add ham and Sherry and cook stirring occasionally, until liquid is evaporated.
• In a bowl, stir together mushroom mixture, parsley and bread crumbs.
• Season with salt and pepper, to taste and cool uncovered.
• On a lightly floured surface roll out each pastry sheet into a 14" x 10" rectangle. Halve rectangle lengthwise with a sharp knife or pizza cutter. Place two of the halves on a cookie sheet.
• Spoon half the mixture on each half sheet of pastry, spreading evenly, but leaving about 1 inch around all edges.
• Brush edges with egg wash.
• Place the other halves on top, pressing down edges and crimp all around with a fork and cut several slits in top.
• Brush with remaining egg wash.
• Place in the middle rack of oven and reduce heat to 375 degrees F, bake until golden, about 30 minutes.
• Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat uncovered, in a preheated 375 degree F oven about 6 minutes.
• Cut with serrated knife into 3/4" slices.

SHERRIED MUSHROOM EMPAñADAS

Steps:

• In a 12-inch heavy skillet cook onions in butter over moderately low heat, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated.
• In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
• Preheat oven to 400°F.
• On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with a small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining pastry sheet, filling, and egg wash.
• Put empanadas in middle of oven and reduce temperature to 375°F. Bake empanadas until golden, about 35 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes. With a serrated knife cut empanadas into 3/4-inch slices.

SHERRY AND GARLIC MUSHROOMS

Steps:

• Heat the oil in a large skillet over medium-high heat. Be sure the mushrooms are completely dry. Add the mushrooms and saute undisturbed (do not stir) until the liquid released by the mushrooms evaporates and they turn golden brown, about 5- 8 minutes. Stir and continue to saute until most sides are browned, about 4-5 more minutes.
• Reduce the heat to medium and add the minced garlic to the pan. Cook about 30-45 seconds.
• Add the sherry, stir and saute about a minute.
• Add the lemon zest and juice, red pepper flakes, salt, pepper and stir about 30-45 seconds. Remove the pan from the heat and top with fresh parsley. Taste and season if needed. Serve warm.