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:

1. Preheat the oven to 400ºF

2. Make and form the dough:

• Mix the maseca (corn flour), water, and salt in a medium bowl. It should come together fairly easily, be slightly sticky, and not fall apart at all. If it seems dry, add a little more water. Divide it into 10 equal pieces. Roll the pieces into balls. Put them on a plate and cover them with a damp cotton towel to prevent them from drying out.
• Flatten each of the balls with a tortilla press. If you don't have a press, you can easily replicate the process by squishing the balls between a cutting board and a heavy object like a cast-iron skillet or your copy of Radical Mycology. You're shooting for a 5-6" diameter flattened round. To prevent sticking, use a piece of waxed paper or plastic wrap on each side of the ball before pressing and between each layer as you finish and stack them. Cover them with a slightly damp towel while you prepare the other ingredients.

3. Make the Filling

• Line a baking pan with aluminum foil and coat with 2 tablespoons of olive oil. Toss the mushrooms in the oil, spread out in a single layer, and season with 1 teaspoon of the salt. Roast them in the oven for ~15 to 20 minutes, stirring once, until they start to caramelize and the edges crisp up lightly. Let cool, and chop the mushrooms into medium dice.
• In a large skillet over medium-high heat, sauté the onion with the remaining 2 tablespoons olive oil and the remaining 1 teaspoon salt for about 10 minutes, until lightly browned and soft. Add the garlic, tomato, and chipotle chili powder to the pan and continue cooking over medium-high heat until all of the moisture is gone, 6 to 8 more minutes. Stir in the cilantro leaves, roasted mushrooms, corn kernels in liquid, and sauté for another minute. Let it cool for a few minutes before stirring in the cheese. Store in the fridge until you are ready to form the empanadas.

4. Form the Empanadas

• Pick up a dough round on its piece of plastic or wax paper and lay it on your hand like a taco. Place 2 tablespoons of filling on one side of the round, leaving some room along the edges.
• Brush a small amount of egg wash on the edges facing up.
• Using the plastic or waxed paper to help you, fold the empanada over on itself and pinch the sides to seal. Set aside, still in its plastic or waxed paper cover, on a tray covered with a slightly damp towel. Repeat until all the empanadas are formed. You might have some extra filling left over, which you can use in an omelet the next day or for impromptu nachos.

5. Make the Sauce

• Char the poblano over a gas flame or under the broiler until blackened. Transfer the chile to a bowl and cover with a lid to trap the steam, about 15 minutes.
• Once softened, toss the pepper into a blender or food processor along with the pumpkin seeds, cilantro stems, canola oil, red wine vinegar, honey, hot sauce, and salt. Blend until smooth—season to taste. For less spiciness, remove the poblano seeds before blending!

6. Bake or Fry the Empanadas

• To bake the empanadas: Remove the plastic/wax paper from the empanadas and arrange them on a baking pan ½ inch apart. Bake until lightly brown, 20 to 25 minutes.
• To fry the empanadas: Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350ºF to 360ºF on an instant-read thermometer. Remove the plastic/wax paper from the empanadas and carefully slip them into the oil, 2 at a time (or as many as will comfortably fit in your skillet). Fry on both sides until brown, 4 to 5 minutes per batch. Drain on paper towels.

7. Serve

• • Lay the empanadas on a platter, and garnish with the cilantro leaves. Serve with the poblano and pumpkin seed sauce.