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