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Old 11-04-2005, 01:51 PM   #1
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Recipe Mushroom-Filled Croissants - TNT

I adapted this recipe from the L.A. Times eons ago. I've brought it to Thanksgiving dinners and everyone gobbled it up. I added other ingredients along the way, but didn't wriite them down If you like a buttery-flakey croissant filled with shrooms and sour cream, give it a try. I have another recipe for Mushrooms Paprikash, that I'm thinking about wrapping up in the croissants next time. If anyone is interested in the mushroom paprikash, wave.

Mushroom-Filled Croissants

1/3 cup chopped onion
2 tbl butter
1/4 tsp freshly-ground black pepper
1-2 cloves garlic, minced/chopped
3 cups thinly-sliced mushrooms, about 8 oz
1/4 cup sour cream
2 (8 oz) cans refrigerated crescent rolls

In lg skillet saute onion and garlic in butter until tender. Remove from heat, add pepper and mushrooms. Mix well. Gently fold in sour cream until mushrooms are evenly coated. Separate crescent dough into 16 triangles.

To form 1 lg croissant, overlap long sides of 2 triangles about 1/2". Press edges to seal. Spoon 1/4 cup mushroom mixture evenly over each large triangle. Beginning at shortest side of triangle, roll loosely to opposite point.

Place rolls, point side down on ungreased baking sheet. Curve edges to create crescent shape. Bake at 375 deg. 14-18 minutes or until golden brown.

8 servings

Could serve it with a scrambled egg breakfast, or an accompaniment to prime rib.

P.S. I love croissants filled with just about anything - chicken salad, ham and swiss sandwich or chocolate chips...etc., etc.

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Old 11-05-2005, 08:10 AM   #2
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Oui!! I love croissants too and I definetely love mushrooms as well... why did I never think of this combination!! Thanks Mish for the great idea
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Old 11-05-2005, 08:17 AM   #3
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I bet the mixture would be delish in those little phylo cups also.
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Old 11-05-2005, 09:37 AM   #4
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That sounds delish, Mish...one could do all sorts of variations with this recipe. Thank you for sharing!
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Old 11-05-2005, 09:39 AM   #5
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Thank you, mish! I've got some 'shrooms in the fridge that need to be used - this is perfect!!
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Old 11-05-2005, 09:45 AM   #6
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This looks delicious! One question ... how have you stopped the filling from ozzing out during baking? Are you sealing it in as you roll? Dumb question - sorry!
: ) Joanna
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Old 11-05-2005, 09:59 AM   #7
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Quote:
Originally Posted by JMediger
This looks delicious! One question ... how have you stopped the filling from ozzing out during baking? Are you sealing it in as you roll? Dumb question - sorry!
: ) Joanna
Not a dumb question, Joanna There's only 1/4 cup of sour cream, which isn't very much. When you put the filling on the dough keep it away from the edges, so it is encased when you roll 'em up. Also - when you press the two triangles together you have a large croissant. Hope that makes sense. It is yummy. Let us know how it turned out.
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Old 11-05-2005, 10:16 AM   #8
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Originally Posted by Constance
That sounds delish, Mish...one could do all sorts of variations with this recipe. Thank you for sharing!
Thank you, Constance, I was thinking the same - re variations...

shrooms /ham/Swiss (with shallots and chives)

shrimp salad

chocolate chips/cream cheese

pineapple and cream cheese

Cherry pie filling

I bet we can come up with a bunch of ideas.
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Old 11-05-2005, 10:34 AM   #9
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Ya know, Mish, I have some bulk fillings that I bought when a local grocery/deli went out of business. This would be a great way to use them up!
Thank you, thank you!!!
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Old 11-05-2005, 10:38 AM   #10
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Constance...yum yum. Guessing, bulk fillings are like sausage? I'm thinking sausage and mushrooms. What a great idea. Thank you, thank you. thank you!
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