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Easy Mushroom Croissant Filling

Mushroom Croissant Filling

Make this creamy Mushroom Croissant Filling with Gruyère and cream cheese. Perfect for savory pastries.
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Prep Time 15 minutes
Cook Time 20 minutes
15 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine French-Inspired
Servings 6 servings
Calories 180 kcal

Equipment

  • large skillet or Dutch oven
  • cutting board
  • knife
  • measuring spoons
  • measuring cups
  • spatula

Ingredients
  

  • 1 pound mixed mushrooms, such as cremini and shiitake, cleaned and thinly sliced
  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy cream
  • 2 ounces cream cheese, softened and full-fat
  • 1/2 cup Gruyère cheese, shredded
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

Instructions
 

  • Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the unsalted butter and allow it to melt completely. Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 8 to 10 minutes, until they have released their liquid and are nicely browned and tender.
  • Reduce the heat to medium. Add the finely chopped yellow onion to the skillet with the mushrooms and cook for 3 to 4 minutes, stirring frequently, until the onion softens and becomes translucent.
  • Stir in the minced garlic and chopped fresh thyme. Cook for an additional 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
  • Sprinkle the all-purpose flour over the mushroom mixture and cook for 1 minute, stirring well to ensure the flour coats everything and cooks out any raw flour taste.
  • Gradually pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
  • Remove the skillet from the heat. Stir in the softened cream cheese and shredded Gruyère cheese until both cheeses are fully melted and smoothly incorporated into the filling.
  • Add the finely chopped fresh parsley, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Taste the filling and adjust seasonings as needed, adding more salt or pepper to your preference. Allow the filling to cool for at least 15 minutes before using it to fill croissants.

Notes

Allow the filling to cool completely before using it to fill croissants.
Keyword croissant, mushroom, savory filling