Tired of the sweet recipes I propose? Let’s make Croissants with sausage, ricotta, and mushrooms in just a few simple steps! Crispy, delicious, and super fragrant! What more could you want? Prepare some stale bread, two sausages, some ricotta, some sauteed mushrooms following my recipe, and we can prepare a perfect appetizer or snack to welcome family or friends during the upcoming holidays!
I know, I know, many will say: how hard can it be to make croissants?! But the answer is not obvious, in fact, it’s not even trivial. Have you ever wondered why the mixed croissants at the restaurant taste better than the croissants with sausage and mushrooms you make at home? If you’ve ever wondered that, if you’re just getting into the culinary world step by step, if you want to bring to the table one of the basic Italian cooking preparations and more, know that you’ve landed on the blog that can help you with short and simple recipes!
In my house, croissants have always been present, both in home cooking and in the kitchens of the various restaurants where my mother worked. Who hasn’t ever ordered croissants at a restaurant? Don’t lie, I can see you, especially when you read on the menu the phrase mixed croissants, house croissants, croissants with that ingredient you never thought you’d place on a croissant!
A few months ago, I answered the same question in an Instagram chat to two girls, around 20 years old I think, who asked me: how to prepare croissants with sausage and mushrooms? At first, the question, although simple, and which for many of us might sound trivial, doesn’t have an obvious answer. The mistake, in fact, lies there. It’s not enough to place some ingredients on a slice of bread, it’s not enough for those ingredients to go well together, and it’s not even enough that you’ve tasted those croissants at a restaurant and they tasted delicious. Replicating a recipe, even if seemingly simple, like the croissants with mushrooms and sausage is not as easy as it seems and it’s not trivial to ask for the recipe!
Below you will find other recipes that you can prepare using mushrooms and sausage as the main ingredients, each link will take you to the recipe you chose to read. I also remind you that I wait for you every morning in the group and on the Le Ricette di Bea Facebook fan page with the Recipe of the Day!
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 338.37 (Kcal)
- Carbohydrates 35.64 (g) of which sugars 4.06 (g)
- Proteins 14.26 (g)
- Fat 16.05 (g) of which saturated 2.09 (g)of which unsaturated 2.22 (g)
- Fibers 3.02 (g)
- Sodium 865.09 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 servings of Croissants with Sausage, Ricotta, and Mushrooms
- 2 sausages
- 8 slices bread (cut thick)
- 3.5 oz mushrooms (sauteed with my parsley pan-fried mushroom recipe)
- 2.1 oz ricotta
- 0.35 oz cheese (grated)
- 1 pinch salt
- 1 pinch pepper
- 8.8 oz champignon mushrooms
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- to taste parsley
- 1 clove garlic
Main and fundamental advice: I think that stale bread of one or more days is perfect for preparing croissants. A simple, affordable, and quick way to reuse stale bread without throwing it away. If this is not the case or you don’t have stale bread at home, you can choose a long and not too wide loaf. The less soft crumb we have, the easier it will be to prepare croissants that will be crispy and delicious!
Tools to prepare croissants with sausage and mushrooms
- 1 Bowl
- 1 Fork
- 1 Baking Tray
- 1 Parchment Paper
- 1 Oven
- 1 Knife
- 1 Spoon
To prepare the sautéed mushrooms:
Wash the mushrooms removing the dirt. Then pat dry with kitchen paper. Place them on a cutting board and with a knife remove the skin. Take a pan, pour some extra virgin olive oil, and then add the mushrooms. During the cooking of the sautéed mushrooms keep the flame medium-high for about ten minutes. Meanwhile, prepare the parsley chop. Sprinkle the champignon mushrooms with salt and pepper. We will not add the parsley yet, keep it aside. Once cooking is finished, we can turn off the flame and then we will add the parsley chop. Toss the sautéed champignons in the pan, with the flame off, so that the parsley can distribute and mix with the mushrooms.
Recipe Steps for Croissants with Sausage, Mushrooms, and Ricotta
Preheat the oven with static mode to 356 degrees Fahrenheit. Place the rack just above the middle, so it’s not centered but closer to the grill of the upper part of the oven.
Now take the sausages, I’ve kept them at room temperature for an hour before using them for this recipe. I think this makes the meat softer to work with using the fork.
Then remove the skin from the sausages, place them in a bowl with high edges to work them better. Add with a spoon or teaspoon the ricotta or another spreadable cheese you’ve chosen or have available. Sprinkle with a pinch of salt and pepper, if you like you can add some parsley leaves. Also, add a light sprinkle of grated cheese. Then work the ingredients in the bowl with the fork until creating a nice dense and full-bodied mousse.
Take the bread and, placing it on a wooden cutting board, cut at least 8 slices not too thin nor too thick. Try to find a middle ground, but at least one centimeter thick. The bread you use shouldn’t have too much crumb, please.
With a fork or a knife, place the sausage and cheese cream on the slices of bread. Place the bread one by one on the tray where you will have previously placed a sheet of parchment paper. Now take the pan with the sautéed champignon mushrooms now cold and a teaspoon. Place the mushrooms on the slices of bread with the cheese and sausage cream. Arrange some parsley leaves, sprinkle with some grated cheese which will help form the crispy crust of the croissants and bake.
Let cook for about 8 minutes in static mode at the temperature we had previously set, which is 356 degrees Fahrenheit. Then, after this time, change to grill mode only on top and continue cooking for a few minutes. I can tell you that my croissants with a nice hot oven, as I had just baked the oven gratinated fennel with homemade béchamel and cooked ham, were cooked after a total of 10 minutes.
At this point, we will be ready to serve this easy and quick flavorful appetizer or snack. Pour a nice glass of prosecco or a good red wine and enjoy these croissants with sausage, ricotta, and sautéed mushrooms in the company of family or friends!
I can only wish you a good appetite and remind you that I wait for you every day here in my kitchen with many new recipes and live content!
Tips and recipe variations:
Main tip: don’t keep the oven temperature too high, this will not benefit the crispness and could inevitably burn the bread. Another tip I can give you is to not cut the bread slices too thin or too thick, as in both cases, they won’t be crispy and delicious croissants as you desired.
Variations: if you don’t have ricotta, you can use some stracchino, robiola, certosa, or spreadable cheese. In short, you’ll need to use soft cheese.
I won’t tell you to replace the sausage because otherwise, you’ll be preparing other croissants and not the ones I just showed you with my recipe.
