Mushroom Cheese Empanadas

12 to 15 medium size or 20 to 25 small empanada discs, use homemade empanada dough for baking or store bought empanada discs

2 tbs butter

2 ½ to 3 cups sliced mushrooms, about 10 ounces

2 cups sliced shallots, about 7 to 8 shallots or 6 ounces

¼ cup raisins

1 to 2 tsp balsamic vinegar

1 cup grated fontina cheese, about 4 ounces

1 egg, white and yolk separated and lightly whisked

Directions at laylita.com

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