Creamy pancetta, Brie and mushroom croissants

Creamy pancetta, Brie and mushroom croissants
  • Serves icon Serves 4
  • Time icon Ready in 15 minutes

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


  • 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


  1. 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.
  2. 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.


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