Creamy Mushroom Croissant

Serves 4

Cooks in 25 minutes

Prepared by Gaz Oakley


Mushroom Filling

600g Mixed Mushrooms, chopped evenly

2 tsp Garlic Granules

1 tsp Dried Chilli

1 tbs Dried Tarragon

1 shot Vegan Friendly Brandy

1 cup Vegan Cream

2 tsp Sea Salt

1 tsp Cracked Black Pepper


2 tbs Pumpkin Seeds

2 Spring Onions, chopped fine

Cavolo Nero (kale) 4

tbs Balsamic



Pre heat a non stick pan over a high heat. Add a touch of oil, followed by the mushrooms, garlic, chilli & tarragon.

Sauté the mushrooms for 3-4 minutes, stirring often. When the mushrooms are golden, deglaze pan with the brandy, you may see a few flames when you add it – that’s just the alcohol burning off.. exciting but please be careful.

A minute after adding the brandy stir in the vegan cream & seasoning. Let the creamy mixture come to a simmer for a minute then serve.

I like to serve the creamy mushrooms on top of the warm fluffy croissants, garnished with some greens, pumpkin seeds, drizzle of balsamic vinegar & chopped spring onions.

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