March 13, 2010: Mushroom & brie croissants

March's calendar recipe of creamy brie and mushroom croissants looked devastatingly rich. Not only does it involve the creamy brie and buttery croissants of the title, but the mushrooms are also cooked in butter and cream! I was pleasantly surprised to find that, once cooked, the mushrooms weren't at all gluggy - much of the moisture had evaporated off and the white wine gave them a terrific acidity that counteracted all the fat. In fact, the mushrooms, brie and croissants worked together very well. (I was initially sceptical - but proven wrong! - about the brie/croissant combo.) It all still calls for a whopping garden salad on the side and no dessert to follow, but it's worth that latter sacrifice.

Mushroom and brie croissants

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

Melt the butter in a frypan over medium heat. Add the garlic and mushrooms, sautéing them until soft (3-5 minutes). Add the wine and simmer for a couple of minutes or until the wine has evaporated. Stir through the cream and thyme leaves and simmer the mushroom mixture for 3-4 more minutes, until thickened. (I actually found that most of the moisture evaporated.)

Slice the croissants in half and place them cut side up on a tray. Toast them under a grill for just a minute or so. When they're ready, set the tops aside. Arrange the mushrooms and then the cheese slices on the croissant bases and return them to the grill for a couple of minutes, just until the cheese melts. Pop the croissant tops on and serve.