Best Mushroom Croissants Recipes

Mushroom Croissants image

Provided by Sugar Rush

Categories Vegetable

Time 24m

Yield 8 Crescents, 8 serving(s)

Number Of Ingredients 7

1/3 cup chopped onion
1/8 teaspoon black pepper
3 cups thinly sliced mushrooms
2 (8 ounce) cans crescent rolls
2 tablespoons butter or 2 tablespoons margarine
1/8 teaspoon garlic powder or 1/8 teaspoon salt
1/4 cup sour cream

Steps:

Preheat oven to 375°F.
In a large skillet, saute onion in butter until tender. Remove from heat.
Add pepper, garlic powder and mushrooms. Mix well.
Gently fold in sour cream until mushrooms are evenly coated.
Separate crescent dough into 16 triangles.
To form 1 large crescent, overlap sides of 2 triangles about 1/2 inch. Press edges to seal.
Spoon 1/4 cup mushroom mixture evenly over large triangle.
Beginning at the shortest side of the triangles, roll loosely to opposite point.
Place rolls, point side down, on ungreased cookie sheet.
Curve edges to create crescent shape.
Bake in the oven for 14-18 minutes or until golden brown.
Yummy!

Nutrition Facts : Calories 223.7, Fat 8.1, SaturatedFat 3.7, Cholesterol 39.1, Sodium 334.8, Carbohydrate 31.4, Fiber 2.5, Sugar 3.2, Protein 6.5

Bacon and Mushroom Croissants image

Provided by boscad

Time 15m

Yield Serves 2

Number Of Ingredients 0

Steps:

Turn on oven, to around 150 deg C. Halve the croissants, but don't place in oven yet. Clean mushrooms with damp cloth. Slice mushrooms. Heat olive oil in wide pan to the point where a mushroom slice when dropped in will immediately start to sizzle.
Add all mushrooms, and stir around with wooden spatula. Add about 12 to 18 twists of pepper from the pepper mill. Turn on grill. Keep stirring the mushrooms. They will soon start to give up their moisture, and the pan / oil temperature will drop to the boiling point of water. Keep on stirring till all the moisture is driven off, and all that is left is the oil and mushrooms. Keep cooking until the sliced mushrooms just start to brown - but don't go too far - this develops a superb flavour. Turn down the pan heat to low.
Place bacon and tomatoes under the grill. Grill bacon to taste (I like it nice and crispy) and the tomato skins are just blackening on top. Half way through this, place the croissants in the oven.
After about 3 minutes, remove the pre-sliced croissants from oven. With a fork, mash two cherry tomatoes onto one half of each of the two croissants. Layer two rashers of bacon over the tomatoes. Spoon the mushrooms over the bacon. Place the top half of the croissants over the mushrooms. Serve on a warmed plate with folded napkin/kitchen paper towel and a cafetiere of fresh coffee.