Mushroom Empanada

Tonight I was on my own and experimented with a pasta. You won’t be getting the recipe, although it was very close to being worth sharing. I was in the kitchen with some music on and cutting and cooking and smelling and stirring and chopping and smelling and grating and relaxing. If I could somehow convey that feeling to you my job would be complete. I had a very exhausting day after another exhausting and stressful day, but when I walked into the kitchen and did the ever present dishes (remember the passel of kids?) I  was then relaxed and rejuvenated by concocting something from nothing that I could eat. Please get off of the couch and into the kitchen. You will not regret it.

Here is another in a series of Empanada.

Ingredients

  • 2 Cups Crimini Mushrooms, chopped
  • 1 Onion, chopped
  • 1 Tablespoon Fresh Rosemary, finely chopped
  • Salt and Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • Goat Cheese
  • Non-Stick Spray
  • Empanada Dough (See recipe)

 

Tools

  • Sauté Pan
  • Chef’s Knife
  • Cookie Sheet
  1. Pre heat oven to 400.
  2. Melt the butter with the olive oil in the pan.
  3. Sauté the onions and mushrooms for about 15 minutes, or until the mushrooms are well cooked.
  4. Salt and pepper as you go.
  5. Sprinkle the rosemary into the mixture.
  6. Let cool.
  7. Place a spoonful in each empanada and add a crumbling of goat cheese.
  8. Close as described in previous recipe.
  9. Spray cookie sheet with non stick spray.
  10. Arrange empanadas on cookie sheet.
  11. Bake for 30 minutes, or until golden brown.

 

 

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