Creamy Pancetta, brie and mushroom croissants

By sarah_carroll

Ingredients

• 20 g unsalted butter
• 70 g slice pancetta, chopped
• 1 garlic clove, thinly sliced
• 200 g swiss brown mushrooms, sliced
• 100 ml dry white wine
• 1/3 c thickened cream
• 1 t thyme leaves, plus extra sprigs
• 2 fresh croissants, halved
• 100 g ripe brie, cut into small pieces

Preparation

Step 1

Preheat the grill to high.
Melt butter in pan over medium high heat. Add the pancetta and cook, until golden. Add garlic and mushrooms and cook for 3-5 minutes, until just softened. Add wine and simmer for 2 minutes until evaporated. Stir in cream and thyme leaves, then season to taste. Simmer for a further 3-4 minutes until thickened.
Place croissants on a baking tray cut side up, and grill for 1 minute or until toasted. Remove top from tray and set aside, Pile filling on croissant bases, top with brie, then return to the grill for a further 2 minutes or until brie has melted. Transfer to plate, add tops.