These Truffle and Mushroom Croissants are something special. Imagine flaky, buttery croissants filled with a savory, earthy mixture of mushrooms and the luxurious taste of truffle. It’s an amazing appetizer for a brunch or get-together, or even a delicious treat to enjoy any time of day.

I’m excited to share this with you because it combines some incredible flavors in a way that’s surprisingly easy to put together.

Recipe Overview: Truffle and Mushroom Croissant

This dish takes classic croissants and elevates them with a rich, flavorful filling. We’re talking about a delicious combination of sautéed mushrooms, infused with the unique aroma and taste of truffle, all nestled inside a warm, crispy croissant.

It’s a perfect balance of textures and tastes – the slight sweetness of the croissant pastry contrasting beautifully with the savory, earthy filling. The umami from the filling is just delightful.

You can serve these as appetizers at a party, as part of a fancy brunch spread, or even enjoy them as a sophisticated snack. They’re versatile, impressive, and utterly delicious.

They are a little bit fancy, but very easy to make.

Detailed Ingredients for Truffle and Mushroom Croissant

Here’s what you’ll need to make these delightful croissants:

Croissants: 6 large, store-bought croissants. You can use any type you like, but make sure they’re fresh!
Mushrooms: 8 ounces of cremini or baby bella mushrooms, finely chopped. These have a nice, earthy flavor that works well with truffle.
Shallot: 1 medium shallot, finely minced. This adds a subtle sweetness and depth of flavor.
Garlic: 2 cloves garlic, minced. Garlic just makes everything better, right?
Butter: 2 tablespoons of unsalted butter. This is for sautéing the mushrooms and shallots.
Truffle Oil: 1 tablespoon of good-quality truffle oil. This is where the magic happens! A little goes a long way. You can also use truffle zest.
Cream Cheese: 4 ounces of cream cheese, softened. This adds creaminess and helps bind the filling.
Parmesan Cheese: 1/4 cup of grated Parmesan cheese. For that extra cheesy goodness and a bit of salty flavor.
Fresh Thyme: 1 teaspoon of fresh thyme leaves. Thyme complements mushrooms beautifully.
Salt and Black Pepper: To taste. Always season to your liking!
Egg: 1 large egg, lightly beaten. This is for brushing the croissants before baking, to give them a golden-brown finish.

Substitution Notes:
If you can’t find cremini mushrooms, white button mushrooms will work too.
If you are not able to find fresh thyme, you can substitute for 1/2 teaspoon of dried thyme.

Step-by-Step Instructions for the Perfect Truffle and Mushroom Croissant

Let’s get cooking! Follow these steps, and you’ll have amazing croissants in no time:

Prepare the Mushrooms: First, heat the butter in a large skillet over medium heat. Once the butter is melted and shimmering, add the chopped mushrooms and minced shallot.
Sauté the Vegetables: Cook the mushrooms and shallot, stirring occasionally, until they’re softened and any liquid released from the mushrooms has evaporated. This usually takes about 8-10 minutes. You want them nicely browned for the best flavor.
Add Garlic and Thyme: Add the minced garlic and fresh thyme to the skillet. Cook for another minute, stirring constantly, until fragrant. Don’t let the garlic burn!
Cool the Mushroom Mixture: Remove the skillet from the heat and let the mushroom mixture cool down slightly. This is important so it doesn’t melt the cream cheese in the next step.
Combine Filling Ingredients: In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, truffle oil, salt, and black pepper. Mix everything together until well combined.
Add Mushroom Mixture: Once the mushroom mixture has cooled a bit, add it to the cream cheese mixture. Stir everything together until it’s evenly distributed.
Prepare the Croissants: Carefully slice each croissant horizontally, almost all the way through, but not quite. You want to create a pocket for the filling.
Fill the Croissants: Gently open each croissant and spoon a generous amount of the mushroom filling inside. Don’t overfill them, or it will be difficult to close them.
Egg Wash: Brush the tops of the filled croissants with the lightly beaten egg. This will give them a lovely golden-brown color and a slightly crispy crust.
Bake: Preheat your oven to 375°F (190°C). Place the filled croissants on a baking sheet lined with parchment paper.
Baking time: Bake the croissants for 12-15 minutes, or until they’re golden brown and heated through. Keep an eye on them to make sure they don’t over-brown.
Cool and Serve: Let the croissants cool slightly on a wire rack before serving. They’re best enjoyed warm!

Variations & Tips for Mushroom and Truffle Croissant

Cheese Variations: Feel free to experiment with different cheeses! Gruyère, Swiss, or even a bit of goat cheese would be delicious additions.
Add Some Greens: A handful of chopped spinach or chives added to the filling would provide a nice pop of color and freshness.
Make-Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Just fill the croissants and bake them when you’re ready to serve.
Storage: Leftover baked croissants can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheating: To reheat, simply warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through.
Serve these delicious pastries with a side salad or a light soup for a complete meal.

Key Details

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 6 croissants
Equipment you’ll need: Large skillet, medium bowl, baking sheet, parchment paper, pastry brush.

Truffle and Mushroom Croissant

Flaky, buttery croissants filled with a savory, earthy mixture of mushrooms and the luxurious taste of truffle.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Appetizer

Servings 6 servings

Calories 350 kcal

Ingredients

6 large croissants
8 ounces cremini mushrooms finely chopped
1 medium shallot finely minced
2 cloves garlic minced
2 tablespoons unsalted butter
1 tablespoon truffle oil
4 ounces cream cheese softened
1/4 cup grated Parmesan cheese
1 teaspoon fresh thyme leaves
Salt and black pepper to taste
1 large egg lightly beaten

Instructions

Heat butter in a large skillet over medium heat. Add chopped mushrooms and minced shallot.
Cook until mushrooms and shallot are softened and browned, about 8-10 minutes.
Add minced garlic and fresh thyme. Cook for 1 minute until fragrant.
Remove from heat and let mushroom mixture cool slightly.
In a medium bowl, combine cream cheese, Parmesan cheese, truffle oil, salt, and pepper.
Add cooled mushroom mixture and stir to combine.
Slice croissants horizontally, creating a pocket for filling.
Fill each croissant with mushroom mixture.
Brush tops of croissants with beaten egg.
Preheat oven to 375°F (190°C). Bake for 12-15 minutes until golden brown.
Cool slightly before serving.