Chanterelle Croissants

1. 1

   Preheat the oven as directed on the croissant package.

2. 2

   Melt the butter in a saucepan; add the mushrooms and saute gently for 3 to 4 minutes to soften without making them color.

3. 3

   Add the cream and sherry; increase the heat and allow the moisture to evaporate.

4. 4

   Season to taste and cool.

5. 5

   Roll the croissants out on a floured surface.

6. 6

   Place a spoonful of mixture at the wide end of the triangle.

7. 7

   Brush the pointed end of the triangle with egg and roll up, enclosing the filling.

8. 8

   Arrange the croissants on a baking sheet; brush with a little more beaten egg and bake in the oven according the package directions.

9. 9

   Serve warm.

No additional tips available.