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.