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As summer fades, we have the perfect recipe to transition you to your favorite fall flavors. This savory dish combines oyster mushrooms, poblano peppers, and pumpkin seeds for a protein packed vegetarian meal that is sure to please. And you can freeze half the batch for future snacking!
Recipe adapted from Shrooms by Becky Selengut
Serves 2-4 (makes 10 empanadas)
Ingredients:
Dough:
2 cups maseca (fine corn flour)
1¼ cups warm water
¼ teaspoon salt
Filling:
¼ cup extra virgin olive oil
1 pound fresh oyster mushrooms, base trimmed and torn into small, bite-sized pieces
2 teaspoons salt
½ cup small yellow onion, diced
1 tablespoon minced garlic
1 tomato, diced (about 1 cup)
½ teaspoon ground chili powder (to taste)
1 bunch cilantro, leaves chopped to make ⅓ cup, stems reserved for sauce and some leaves for garnish
1 cup thawed frozen corn with liquid
¼ pound Oaxacan cheese
Egg Wash:
1 large egg, beaten with 1 tablespoon water
Charred poblano and pumpkin seed sauce:
1 poblano chili
¼ cup pumpkin seeds, toasted
Stems from cilantro bunch
½ cup canola oil
⅓ cup red wine vinegar
1 teaspoon honey
2 dashes of your choice of hot sauce
1 teaspoon salt
Recipe:
1. Preheat the oven to 400ºF
2. Make and form the dough:
3. Make the Filling
4. Form the Empanadas
5. Make the Sauce
6. Bake or Fry the Empanadas
7. Serve
Do you have any great recipes for oyster mushrooms that you love? Let us know in the comments! If you’d like to grow your very own oyster mushrooms at home for your future cooking endeavors, check out our Spray and Grow Kits.
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