Wild Mushroom Empanada Filling: Ingredients: 1 cup zucchini finely diced1/2 pound assorted wild mushrooms, cleaned and coarsely chopped1 shallot minced2 large cloves garlic, minced3 tablespoons Organic Wild Mushroom & Sage Olive Oil1 large egg, beaten1/4 cup bread crumbs1/4 cup grated Pecorino Romanofreshly ground pepper to tastesea salt to taste Directions: 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 begin to caramelize. Add in the zucchini and...