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Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom & Zucchini Empanadas with Olive Oil Pastry Dough

Wild Mushroom Empanada Filling 1 cup zucchini finely diced 1/2 pound assorted wild mushrooms, cleaned and coarsely chopped 1 shallot minced 2 large cloves garlic, minced 3 tablespoons Organic Wild Mushroom & Sage Olive Oil 1 large egg, beaten 1/4 cup bread crumbs 1/4 cup grated Pecorino Romano freshly ground pepper to taste sea salt to taste 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 in the mushrooms and saute until all the moisture has evaporated and the mushrooms...

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