Chef Paul Lillakas’ Caramelized Mushrooms on Croissant Toasts appetizer recipe

Do the words, ‘just bring an appetizer’, immediately send you into a spiral? Well have no fear, chef Paul Lillakas was here with an elevated but approachable holiday appetizer.

Caramelized Mushrooms on Croissant Toasts

Hands on time: 25 minutes
Total Time: 25 minutes
Makes: 8 servings

Ingredients:
2 butter croissants
2 tbsp olive oil
12 large Cremini mushrooms, sliced into wedges
1/4 tsp sea salt
2 tbsp Maille Dijon mustard
1 tbsp red wine vinegar
2 teaspoons prepared horseradish
1 clove garlic, minced
1/2 tsp ground sage
1/4 tsp freshly cracked black pepper
1 tbsp salted butter
1 tbsp sliced chives or parsley

Preheat oven to 400F. Slice each croissant lengthwise into 4 thin slices. Toast until golden brown. Set aside to cool.

Meanwhile, in large non-stick or cast-iron skillet, heat oil over medium-high heat. Add mushrooms; sprinkle with salt. Cook, stirring occasionally until well-browned, about 12-15 minutes. In bowl, combine Dijon, vinegar, horseradish, garlic, sage and pepper. Scrape mixture into pan and mix until combined. Add butter. Continue to cook, stirring, until mushrooms are no longer wet, about 1 minute more. Remove from heat.

Top each toast with mushrooms and sprinkle with chives or parsley.