Lifestyle
Gammon and mushroom croissant bake
Buttery croissants, savoury gammon and mushrooms come together in a baked dish that works for brunch, lunch, or an unfussy dinner.
Gammon & Mushroom Croissant Bake is a rich and comforting dish perfect for brunch or dinner. Buttery croissants are toasted and layered with golden portabellini mushrooms, savoury gammon, and a creamy, cheesy béchamel sauce infused with a hint of nutmeg. Baked until golden and bubbling, this indulgent bake is a delicious blend of textures and flavours, ideal for feeding a crowd. Recipe compliments of the South African Mushroom Farmers’ Association.
Ingredients
- 9 plain butter croissants
- 400 g portabellini mushrooms, sliced
- 4 sprigs fresh rosemary
- 250 g gammon, sliced
- Olive oil, for cooking
- Salt and black pepper, to taste
For the béchamel
- 40 g butter
- 40 g flour
- 400 ml milk
- 1 tsp salt
- Pinch of ground nutmeg
- 150 g sharp aged cheddar, grated
Method
- Preheat the oven to 180°C and grease a large baking dish, about 22 x 30 cm.
- Slice the croissants and arrange them on a baking tray. Toast in the oven for 5 to 8 minutes until lightly golden.
- Heat a drizzle of olive oil in a large frying pan. Add the mushrooms and rosemary and cook until the mushrooms are golden. Season lightly and set aside.
- To make the béchamel, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, until it smells lightly biscuit-like but hasn’t browned.
- Gradually whisk in the milk and cook until the sauce thickens and bubbles. Season with salt and nutmeg.
- Remove from the heat and stir in the grated cheese until smooth.
- Spoon a little sauce into the base of the prepared baking dish. Add the toasted croissants, then spoon more sauce over and around them.
- Tuck the slices of gammon between the croissants, then scatter the mushrooms evenly over the top.
- Bake for about 15 minutes, until bubbling and deeply golden on top.
- Finish with freshly cracked black pepper and serve immediately.
