This delicious Mushroom Beef Buns recipe is super easy to make and is ready in 30 minutes or less. The perfect quick weeknight dinner idea for the family.
Quick Mushroom Beef Buns
Don’t you just get tired of serving the same items for dinner every night? Here’s something different: Mushroom Beef Buns. They are soft, savory and full of flavor.
My kids love the fact that they can grab their dinner with their hands and eat it like a hot pocket. I, on the other hand, am a big fan of the great deep flavor of beef and mushrooms and how fast I can whip this dish up.
Ever since my girls started soccer, we have been coming home from practice later than usual. Then they have to do their homework, take a shower and eat dinner.
Since I help them do all those activities, it’s been hard to find quick recipes that will fill them up and get them excited about dinner.
You can even make the filling in advance. Simply refrigerate, and use when needed. I also use the filling to serve with rice, pasta, and even empanadas.
The top of the pastry gets a nice flavor by adding some herbs, so every bite will be as tasty as the last. You can customize yours by swapping the beef with chicken, tuna, or pork. The mushrooms can also be substituted with your favorite veggie.
The size and shape can also be modified to suit your needs and likes. Simply keep in mind that if you make them smaller, you will need to reduce the baking time.
I hope you can try this delicious Mushroom Beef Buns at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Quick Mushroom Beef Buns
Ingredients
- 1 can Pillsbury Crescent Rolls GRANDS or any other brand
- 6 oz Beef diced
- 1/4 Onion diced
- 8 oz Mushrooms button or cremini, 8
- 2 tablespoons Red wine optional – use stock as an alternative
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- Pinch Thyme
- 2 tablespoons Butter melted
- Garlic minced
- Seasoned Salt & Pepper
Instructions
- Preheat oven to 350 Fahrenheit
- Begin by sautéing the mushrooms in a frying pan. Salt the mushrooms lightly to draw out the liquid.
- Add the onion when the mushrooms begin to wilt in volume.
- Season the diced beef with garlic, salt, and pepper
- Add to the mushroom mixture and sauté until browned.
- Add the wine (or stock) to the beef
- In a small bowl, combine the cornstarch and water into a slurry and add it to the frying pan. Stir to combine and when the pan juices thicken, turn off the heat and set the pan aside.
- Roll out the crescent rolls and separate into the precut sections.
- When the beef mixture has cooled, spoon approximately ¼ C of the beef mixture onto the widest end of the croissant dough. Folding in the sides first, continue on to roll up the mixture towards the small end of the dough, sealing the beef mixture in the dough.
- Add the thyme to the melted butter and brush the mixture over the top of the buns.
- Bake for approximately 15 minutes or until the buns brown on top and bottom.
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