Savory Mushroom Empanadas

Courtesy of the Mushroom Council and Foodie Tots

 

Yield: 8 servings

Ingredients

1 package frozen puff pastry, thawed according to package instructions

1 medium onion, thinly sliced

6 ounces shitake mushrooms, coarsely chopped

4 ounces Brie cheese, cut into 1-inch slices

1 tablespoon olive oil

2 tablespoons chardonnay

pinch fresh thyme, finely chopped

sea salt and pepper

Directions

In a medium sauté pan, slowly cook onions and olive oil over low heat, stirring infrequently, until onions are golden brown, about 30 minutes. Increase heat to medium low, deglaze pan with wine, and stir in mushrooms and thyme. Cook about 2 minutes more, just until mushrooms have absorbed the liquid. Season with salt and pepper and remove from heat.

Roll the thawed pastry dough out on a floured surface to 1/8-inch thickness. Cut out 5-inch circles (I use a small glass bowl for this). In a small bowl, whisk together the egg and water to make an egg wash. Scoop one tablespoon full of mushroom-onion filling into the center of each pastry circle. Place a slice of Brie on top. Brush the edge with egg wash, fold, and crimp the edges. Place on a parchment-lined baking sheet and brush the tops with the egg wash. Bake for 15 to 18 minutes, until puffed and lightly golden. Let cool slightly before serving.

 

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