March 13, 2010: Mushroom & Brie Croissants

March's calendar recipe of creamy brie too mushroom croissants looked devastatingly rich. Not solely does it demand the creamy brie too buttery croissants of the title, but the mushrooms are besides cooked inwards butter too cream! I was pleasantly surprised to honour that, i time cooked, the mushrooms weren't at all gluggy - much of the wet had evaporated off too the white vino gave them a terrific acidity that counteracted all the fat. In fact, the mushrooms, brie too croissants worked together really well. (I was initially sceptical - but proven wrong! - almost the brie/croissant combo.) It all withal calls for a whopping garden salad on the side too no dessert to follow, but it's worth that latter sacrifice.

Mushroom too brie croissants

20g butter
1 clove garlic
200g Swiss dark-brown mushrooms, sliced
100mL white wine
1/3 loving cup cream
1 teaspoon fresh thyme leaves
2 croissants
100g brie, sliced

Melt the butter inwards a frypan over medium heat. Add the garlic too mushrooms, sautéing them until soft (3-5 minutes). Add the vino too simmer for a distich of minutes or until the vino has evaporated. Stir through the cream too thyme leaves too simmer the mushroom mixture for 3-4 to a greater extent than minutes, until thickened. (I genuinely constitute that most of the wet evaporated.)

Slice the croissants inwards one-half too house them cutting side upwards on a tray. Toast them nether a grill for merely a infinitesimal or so. When they're ready, laid the tops aside. Arrange the mushrooms too hence the cheese slices on the croissant bases too provide them to the grill for a distich of minutes, merely until the cheese melts. Pop the croissant tops on too serve.