Ingredients

• 1 pound mixed wild mushrooms, such as hen of the woods, chanterelles, trumpet and shiitake (about 8 cups)
• 2 tablespoons olive oil
• 2 teaspoons minced jalapeno
• 1 garlic clove, minced
• 1 medium shallot, finely chopped
• Kosher salt
• 3 tablespoons chopped cilantro
• 2 teaspoons lime juice
• Freshly ground black pepper
• 14 packaged empanada dough rounds, thawed
• Vegetable oil, for frying

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Instructions

1. Trim the mushrooms and cut or tear into 1/2-inch pieces. Heat the olive oil in a large skillet over medium-high heat and cook the jalapenos, garlic and shallots until soft, about 2 minutes. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms release most of their liquid and are tender and browned in places, about 8 minutes. Remove from the heat, stir in the cilantro and lime juice and season with salt and pepper.
2. Lay out the empanada rounds and fill each with 2 tablespoons of the mushrooms. Brush the edge of the rounds with water, and then fold the circles in half. Crimp the edges tightly with a fork, to seal. Refrigerate until ready to fry.
3. Heat 1 1/2 inches of oil in a medium pot to 375 degrees F. Working in batches of 2 or 3, fry the empanadas until crisp and golden brown, 2 to 3 minutes per batch. Transfer immediately to a paper towel-lined plate to drain. Return the oil to 375 degrees F between batches.