Mushroom's Empanada and Mushroom's with cheese

We have celebrated three Thanksgivings! Michaelmas, Canadian, and this week American Thanksgiving!

No matter what is going on in the world, we give Thanks anyway!

I always have mushrooms in the fridge, and this time I make two dishes

Mushroom's Pie

Dough

500g of flour

1/2 teaspoon of salt

200g cold butter diced

1 egg

2 teaspoons of sourdough (optional)

1 teaspoon instant yeast (2 teaspoons if you don't use sourdough)

150 ml white wine

water as needed

Mix all the ingredients, and add water slowly to have a smooth not sticky dough. Let it rest for 2 hours.

Filling

400 grams mushrooms diced

100 grams parmiggiano reggiano grated

100 grams pecorino romano grated

3 garlic cloves chopped

2 tsp zaatar

3 eggs

olive oil

salt

Sautee the mushrooms in olive oil and salt. Set aside, and let it cool. Strain them.

Place it in a bowl, and mix it with garlic, cheeses, zaatar, and eggs. Mix it well.

With a rollin pin, flatten half of the dough up to 3-4 mm, and place the filling. Cover with the remaining dough. Bake it in a preheated oven at 375 F for 30 minutes or until it is golden brown. ENJOY!

This dish is not very photogenic, but it is delicious. 

Mushroom's with cheese 

250 grams mushrooms diced

100 grams parmiggiano reggiano grated

100 grams pecorino romano grated

4 garlic cloves chopped

Mix of herbs: oregano, thyme, rosemary.

1 tsp olive oil

salt

300 grams of gouda cheese grated

Wash and dice the mushrooms. Mix it with olive oil, herbs, parmiggiano and pecorino cheeses, and garlic. Let it marinate for 2-3 hours.  

Place it on a parchment paper, and bake it in a preheated oven at 375 F for 10 minutes or until they are golden brown. Take them out of the oven, and sprinkle the grated gouda cheese. Place it in the oven for 5 minutes, or until the gouda is melted. You ended up with a base where the mushrooms are glued together with the cheese. When it is cold, you can cut it and eat it as a part of a sandwich. ENJOY!