Creamy mushroom, Brie and pancetta croissants

Name: Creamy mushroom, Brie and pancetta croissants
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 50g unsalted butter; 4 rindless bacon rashers, chopped; 2 garlic cloves, chopped; 400g Swiss brown mushrooms, sliced; 1 tbs plain flour; 1/2 cup (125ml) dry white wine; 1/3 cup (80ml) chicken stock; 1/2 cup (125ml) thickened cream; 2 tsp chopped thyme leaves; 4 croissants, split; 150g Brie, thinly sliced

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05m

25m

Creamy mushroom, brie and pancetta croissants

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Upgrade the humble ham and cheese croissant with this fancy twist!

50g unsalted butter
4 rindless bacon rashers, chopped
2 garlic cloves, chopped
400g Swiss brown mushrooms, sliced
1 tbs plain flour
1/2 cup (125ml) dry white wine
1/3 cup (80ml) chicken stock
1/2 cup (125ml) thickened cream
2 tsp chopped thyme leaves
4 croissants, split
150g Brie, thinly sliced

Method

1.

Melt butter in a frypan over medium heat. Add bacon and cook for 3-4 minutes until golden. Increase heat to medium-high. Add garlic and mushroom, then cook, stirring, for 5-6 minutes until softened. Add flour and cook for a further 1-2 minutes. Add wine and cook for 2-3 minutes until almost evaporated. Add stock and cook for 3-4 minutes until slightly reduced. Reduce heat to medium-low, stir in cream and thyme, then season and cook, stirring, for 3-4 minutes until thickened.
2.

Meanwhile, heat the grill to high. Grill the croissants, cut-side up, for 1 minute or until toasted. Set tops aside.
3.

Divide the mushroom mixture among croissant bases, top with the Brie, then grill for 2 minutes or until slightly melted. Sandwich with croissant tops and serve warm.