Chanterelle Croissants

If you love mushrooms, try these wonderful breakfast croissants.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons unsalted butter
• 1 1⁄4 cups  fresh  chanterelle mushrooms or 1⁄4 cup  dried  chanterelle mushroom
• 4  tablespoons heavy cream
• 1  tablespoon medium sherry or 1  tablespoon madeira wine
•  salt
•  fresh ground black pepper
• 1  package  quick bake  plain croissant
• 1  egg, beaten

Directions

1. Preheat the oven as directed on the croissant package.
2. Melt the butter in a saucepan; add the mushrooms and sauté gently for 3 to 4 minutes to soften without making them color.
3. Add the cream and sherry; increase the heat and allow the moisture to evaporate.
4. Season to taste and cool.
5. Roll the croissants out on a floured surface.
6. Place a spoonful of mixture at the wide end of the triangle. Brush the pointed end of the triangle with egg and roll up, enclosing the filling.
7. Arrange the croissants on a baking sheet; brush with a little more beaten egg and bake in the oven according the package directions.
8. Serve warm.