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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If you love mushrooms, try these wonderful breakfast croissants. Ingredients:
2 tablespoons unsalted butter |
1 1/4 cups fresh chanterelle mushrooms or 1/4 cup dried chanterelle mushroom |
4 tablespoons heavy cream |
1 tablespoon medium sherry or 1 tablespoon madeira wine |
salt |
fresh ground black pepper |
1 package quick bake plain croissant |
1 egg, beaten |
Directions:
1. Preheat the oven as directed on the croissant package.
2. Melt the butter in a saucepan; add the mushrooms and sauté gently for 3 to 4 minutes to soften without making them color.
3. Add the cream and sherry; increase the heat and allow the moisture to evaporate.
4. Season to taste and cool.
5. Roll the croissants out on a floured surface.
6. Place a spoonful of mixture at the wide end of the triangle. Brush the pointed end of the triangle with egg and roll up, enclosing the filling.
7. Arrange the croissants on a baking sheet; brush with a little more beaten egg and bake in the oven according the package directions.
8. Serve warm.
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