Chanterelle Croissants

• 2 tablespoons unsalted butter
• 1 14 cups fresh chanterelle mushrooms or 14 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

1. Preheat the oven as directed on the croissant package.
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. 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.
7. Brush the pointed end of the triangle with egg and roll up, enclosing the filling.
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. Serve warm.

unsalted butter, fresh chanterelle mushrooms, heavy cream, sherry, salt, fresh ground black pepper, bake plain croissant, egg

Taken from www.food.com/recipe/chanterelle-croissants-21676 (may not work)