Best 5 Sherried Mushroom Empañadas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with our delectable Sherried Mushroom Empanadas, where savory meets succulent. Picture perfectly golden pastries filled with a symphony of flavors, featuring tender mushrooms enveloped in a rich and aromatic sherry sauce. These handheld delights are not just any ordinary empanadas; they're an explosion of taste that will tantalize your palate.

Our curated collection of recipes offers a diverse selection of empanada variations, ensuring there's something for every taste. From the classic Beef Empanadas with a hearty and flavorful filling to the adventurous Chorizo and Potato Empanadas that pack a spicy punch, each recipe promises a unique and satisfying experience.

For those who prefer a vegetarian option, our Spinach and Feta Empanadas are a delightful choice, bursting with fresh spinach, creamy feta cheese, and a hint of tangy lemon. And if you're craving a taste of the sea, our Seafood Empanadas, brimming with plump shrimp, succulent crab, and briny mussels, will surely hit the spot.

But the journey doesn't end there. We've also included a selection of dipping sauces that will elevate your empanada experience to new heights. From the classic Chimichurri Sauce with its vibrant green hue and herbaceous flavor to the creamy and tangy Sour Cream Sauce, these accompaniments add an extra layer of richness and complexity.

So gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure with our Sherried Mushroom Empanadas and the diverse selection of recipes we've curated just for you. Let the aroma of freshly baked pastries fill your home as you create these delectable treats that are sure to impress and satisfy.

Here are our top 5 tried and tested recipes!

MUSHROOM EMPANADAS



Mushroom Empanadas image

Provided by Food Network

Time 2h50m

Yield 6 to 7 servings

Number Of Ingredients 15

1/2 cup canola oil, plus more for oiling the sheet pan
1 pound chopped onions
1 1/2 pounds mushrooms, sliced
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons minced garlic
7 tablespoons chopped fresh parsley
1 1/2 cups shredded mozzarella
Empanada Dough, recipe follows
Egg yolk for glazing, optional
3 cups all-purpose flour
1/2 teaspoon salt
6 ounces unsalted butter
1 egg
2 tablespoons chopped fresh chives

Steps:

  • Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool.
  • Add parsley and mozzarella.
  • Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.)
  • Preheat the oven to 400 degrees F.
  • Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
  • Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family-the way empanadas are meant to be enjoyed!
  • Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
  • Add the butter and mix until blended, another 2 minutes.
  • Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
  • Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
  • Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
  • Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later.

SHERRIED MUSHROOM EMPANADAS



Sherried Mushroom Empanadas image

I made this for Country Lady's Tapas party (Also Elly's birthday/retirement/farewell celebration) A savory strudel which was quite easy to make ahead of time and re-heat. Recipe from Gourmet Magazine/Food Network

Provided by Lois M

Categories     Vegetable

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 11

2 medium onions, finely chopped
6 tablespoons unsalted butter
1 1/2 lbs mushrooms, finely chopped
2 small red bell peppers, finely chopped
6 ounces ham or 6 ounces prosciutto, finely chopped
1/3 cup cream sherry
1/2 cup packed minced fresh parsley
3 tablespoons fine breadcrumbs
salt & pepper
1 (450 g) package frozen puff pastry sheets, thawed
egg wash (1 large egg whisked with 1 tsp water)

Steps:

  • Pre-heat oven to 400 degrees F.
  • In a large heavy skillet cook onions in butter stirring occasionally, until softened.
  • Stir in mushrooms, and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown.
  • Add ham and Sherry and cook stirring occasionally, until liquid is evaporated.
  • In a bowl, stir together mushroom mixture, parsley and bread crumbs.
  • Season with salt and pepper, to taste and cool uncovered.
  • On a lightly floured surface roll out each pastry sheet into a 14" x 10" rectangle. Halve rectangle lengthwise with a sharp knife or pizza cutter. Place two of the halves on a cookie sheet.
  • Spoon half the mixture on each half sheet of pastry, spreading evenly, but leaving about 1 inch around all edges.
  • Brush edges with egg wash.
  • Place the other halves on top, pressing down edges and crimp all around with a fork and cut several slits in top.
  • Brush with remaining egg wash.
  • Place in the middle rack of oven and reduce heat to 375 degrees F, bake until golden, about 30 minutes.
  • Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat uncovered, in a preheated 375 degree F oven about 6 minutes.
  • Cut with serrated knife into 3/4" slices.

Nutrition Facts : Calories 159.8, Fat 10.6, SaturatedFat 3.8, Cholesterol 11.3, Sodium 163.4, Carbohydrate 11.8, Fiber 0.9, Sugar 1.6, Protein 4.2

SHERRIED MUSHROOM EMPAñADAS



Sherried Mushroom Empañadas image

Categories     Herb     Mushroom     Onion     Appetizer     Bake     Bell Pepper     Sherry     Prosciutto     Gourmet

Yield Serves 8 to 10 as part of a tapas buffet

Number Of Ingredients 11

2 medium onions, chopped fine
3/4 stick (6 tablespoons) unsalted butter
1 1/2 pounds mushrooms, chopped fine
2 small red bell peppers, chopped fine
a 6-ounce piece serrano ham* or prosciutto, trimmed and chopped fine
1/3 cup cream Sherry
1/2 cup packed fresh parsley leaves, washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
a 17 1/4-ounce package frozen puff pastry sheets (2 pastry sheets), thawed
an egg wash made by beating 1 large egg with 1 teaspoon water
*available at specialty foods shops

Steps:

  • In a 12-inch heavy skillet cook onions in butter over moderately low heat, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated.
  • In a bowl stir together mushroom mixture, parsley, bread crumbs, and salt and pepper to taste and cool, uncovered.
  • Preheat oven to 400°F.
  • On a lightly floured surface roll out 1 pastry sheet into a 14- by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with a small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining pastry sheet, filling, and egg wash.
  • Put empanadas in middle of oven and reduce temperature to 375°F. Bake empanadas until golden, about 35 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375°F. oven until hot, about 6 minutes. With a serrated knife cut empanadas into 3/4-inch slices.

FRIED MUSHROOM AND CHEESE EMPANADAS



Fried Mushroom and Cheese Empanadas image

Whatever their shape and size, empanadas are a very worthwhile addition to a cook's repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge. Baking, instead of frying, is a healthier and convenient option. But the dough has to be rolled as thin as possible, especially for folded Chilean-style empanadas that result in several layers along the edges.

Provided by Florence Fabricant

Categories     appetizer, side dish

Time 1h

Yield 24 cocktail empanadas

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 1/3 cups minced onion
12 ounces white mushrooms, minced
3 tablespoons dry white wine
Salt
fresh black pepper
Empanada dough (see recipe)
6 ounces Gouda, minced
1 large egg, lightly beaten with 1 tablespoon water
Vegetable oil for deep-frying

Steps:

  • Heat oil in a 12-inch skillet. Add onion and sauté on medium until soft. Add mushrooms and sauté until ingredients start to brown. Add wine and cook, stirring, until it evaporates. Remove from heat. Season with salt and pepper.
  • Roll dough as thin as possible. Cut 3-inch circles. Scraps can be re-rolled one time. Place some cheese on one half of each circle and top with mushroom mixture, leaving a 1/2 -inch border around filling. Brush egg on empty side of circle, fold dough over to make a half-circle and tightly crimp edges.
  • Heat vegetable oil 2 inches deep in a deep-fryer, sauté pan or wok. When oil reaches 375 degrees, fry empanadas, six at a time, a few minutes on each side, until lightly browned. Drain on absorbent paper. Allow to cool briefly before serving.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram, TransFat 0 grams

SHERRY CREAMED MUSHROOMS



Sherry Creamed Mushrooms image

Make and share this Sherry Creamed Mushrooms recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh white mushrooms
1/2 cup butter
3 large scallions, cut into 1-inch pieces
1 garlic clove, crushed
2 tablespoons dry sherry
1 tablespoon all-purpose flour
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground pepper

Steps:

  • Remove stems from mushrooms; cut stems into quarters; leave caps whole.
  • In 12-inch skilllet over medium-high heat, melt butter; add mushroom caps and stems, scallions, and garlic; cook 10-12 minutes, stirring frequently until mushrooms are tender.
  • Meanwhile, in a small bowl, stir sherry into flour to blend; stir in cream until smooth.
  • Pour mixture into skillet; bring to a boil.
  • Reduce heat to low; stir in salt and pepper.
  • Simmer, uncovered, 5 minutes, stirring occasionally to blend flavors.

Tips:

  • Prep and Cook Mushrooms: Sauté mushrooms in butter until softened and golden brown. Deglaze the pan with sherry and let it reduce until syrupy, enhancing the mushrooms' flavor.
  • Use Fresh Herbs: Incorporate fresh parsley and thyme into the mushroom filling. These herbs add a delightful burst of flavor and aroma, complementing the earthiness of the mushrooms.
  • Homemade Empanada Dough: Making your own dough is easy and rewarding. Mix flour, butter, salt, and water until it forms a smooth ball, then let it rest. This results in a flaky and tender crust.
  • Egg Wash: Before baking, brush the empanadas with an egg wash made from whisked eggs. This creates a golden-brown and shiny exterior, adding to their visual appeal.
  • Baking Temperature: Bake the empanadas in a preheated oven at 400°F (200°C) for about 20-25 minutes. This ensures they are cooked through and have a crispy crust.
  • Serve with Dipping Sauce: Consider serving the empanadas with a dipping sauce like chimichurri or salsa. These sauces add an extra layer of flavor and enhance the overall dining experience.

Conclusion:

Sherried Mushroom Empanadas offer a delightful combination of flavors and textures. Sautéed mushrooms in sherry create a savory filling, while the homemade empanada dough provides a flaky and tender crust. Baking them until golden brown results in an irresistible dish. By following these tips and embracing the culinary journey, you can impress your loved ones with this delicious and satisfying appetizer or main course. Indulge in the delectable taste and aroma of these Sherried Mushroom Empanadas, and let them transport you to a world of culinary delight.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #for-large-groups     #appetizers     #vegetables     #spanish     #european     #finger-food     #mushrooms     #number-of-servings     #presentation     #4-hours-or-less

Related Topics