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Creamy pancetta, Brie and mushroom croissants

Name: Creamy pancetta, Brie and mushroom croissants
Yield: Serves 4
Cuisine: French recipes
Ingredients: 25g butter; 70g cubed smoked pancetta; 1 garlic clove, finely sliced; 250g chestnut mushrooms, halved; 100ml dry white wine; 75ml double cream; leaves of a few fresh thyme sprigs; 2 all-butter croissants.; 100g Brie, cut into bite-sized pieces

Published: 28 Feb 07
Updated: 18 Mar 24

This French-inspired recipe for creamy pancetta , Brie and mushroom croissants is great for breakfast or brunch.

Easy
March 2007

Test kitchen approved

Serves 4
Ready in 15 minutes

This French-inspired recipe for creamy pancetta , Brie and mushroom croissants is great for breakfast or brunch.

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Ingredients

25g butter
70g cubed smoked pancetta
1 garlic clove, finely sliced
250g chestnut mushrooms, halved
100ml dry white wine
75ml double cream
leaves of a few fresh thyme sprigs
2 all-butter croissants.
100g Brie, cut into bite-sized pieces

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Method

Melt the butter in a frying pan over a medium heat. Add the pancetta and cook for 3-4 minutes, until golden. Add the garlic clove and the mushrooms, increase the heat and cook for 5-6 minutes, stirring occasionally, until just softened. Add the wine and bubble for a few minutes until evaporated. Reduce the heat, stir in the double cream and the thyme leaves. Simmer for a few minutes until thickened. Season to taste.
Meanwhile, preheat the grill to high. Split the croissants. Put on a baking tray, cut side up, and grill for 1 minute, until toasted. Set the tops aside. Spoon the creamy mushrooms onto each base, scatter with the Brie, and grill for a further 2 minutes, until the Brie is melting. Assemble the croissants again and serve hot, scattered with extra fresh thyme sprigs.