The Olive Bin

Wild Mushroom & Zucchini Empanada Filling

Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes, until translucent. Add the garlic, and saute for another minute. Add the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to carmelize. Add in the zucchini and saute for two minutes, until most of the moisture is again cooked off. Transfer the mixture into a bowl, season with salt and pepper to taste, and allow to cool. Once mixture is cooled to warm, add the beaten egg, cheese, and bread crumbs - stirring to combine. Proceed to fill empanada doughwith this filling and bake as instructed.
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Ingredients

Number Of Servings: 10

1 C zucchini, finely diced
1/2 lb assorted wild mushrooms, cleaned and coarsely chopped
1 shallot, minced
2 large cloves garlic, minced
3 T of The Olive Bin's Wild Mushroom & Sage Olive Oil
1 large egg, beaten
1/4 C bread crumbs
1/4 C grated Pecorino Romano or parmesan cheese
Sea salt and fresh ground pepper, to taste

Directions

  1. Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes, until translucent. Add the garlic, and saute for another minute.
  2. Add the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to carmelize. Add in the zucchini and saute for two minutes, until most of the moisture is again cooked off.
  3. Transfer the mixture into a bowl, season with salt and pepper to taste, and allow to cool. Once mixture is cooled to warm, add the beaten egg, cheese, and bread crumbs - stirring to combine. 
  4. Proceed to fill empanada dough with this filling and bake as instructed. 

Associated Products

Wild Mushroom & Sage Olive Oil
Wild Mushroom & Sage Olive Oil
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