Caramelized mushrooms on croissant toasts

Prep 25 min

Total 25 min

Makes 8

Just when you thought you couldn't improve a croissant!

butter croissants

2 tbsp

olive oil

12 large

Cremini mushrooms, sliced into wedges

1/4 tsp

sea salt

1 tbsp

dijon mustard

1 tbsp

red wine vinegar

2 tsp

prepared horseradish

garlic cloves, minced

1/2 tsp

ground sage

1/4 tsp

freshly cracked black pepper

1 tbsp

salted butter

1 tbsp

sliced chives

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.