Sage Butter Mushroom & Leek Buns with Horseradish Crema
Savory crescent roll buns stuffed with caramelized shiitake and cremini mushrooms, roasted red peppers, and leeks, finished with a sage-infused butter glaze. Gruyère and Parmesan bind the filling while a horseradish-spiked sour cream sauce adds peppery heat. Perfect as an elegant appetizer or light lunch, this comfort food balances earthy umami with bright acidity and aromatic sage.
Ingredients
- ½ pound shiitake mushroom, cleaned, stems removed
- ½ pound cremini mushroom, cleaned, stems removed
- 2 sheet crescent roll doughpuff pastry1:1vegetarian
crispier, more laminated texture, slightly different flavor
- 2 leek, white and light green parts, sliced
- 2 tablespoon sherry vinegar
- 1 lemon, for zest and juice
- 1 tablespoon olive oil
- 1 bunch fresh sage, 5-6 leaves chopped, additional sprigs for butter
- 1 inch horseradish, peeledwasabi sour cream0.5 inch horseradish to 1 teaspoon wasabidairyspicyadds dairy
sharper heat, different pungency profile
Full guide → - 2 jarred roasted red pepper, drained, chopped
- 1 cup sour creamGreek yogurt1:1dairyvegan-adjacent
lighter sauce, tangier flavor, thinner consistency may need less lemon juice
Full guide → - freshly ground black pepper, to taste
- kosher salt, to taste
- 3 clove garlic, minced
- 2 tablespoon unsalted butter
- ½ cup Gruyère cheese, grated on box grater
- ½ cup Parmesan cheese, grated on microplane
- 2 tablespoon heavy cream
Instructions
- 1
Slice leek stems and green parts, quarter vertically, soak in cold water 5 minutes, then drain and thinly slice.
- 2
Clean shiitake and cremini mushrooms, remove stems, and thinly slice.
- 3
Drain roasted red peppers and chop.
- 4
Mince garlic and finely chop 5-6 sage leaves.
- 5
Heat pan over medium-high heat, add oil and leeks, saute until lightly colored and softened, about 3-4 minutes.
- 6
Add mushrooms and peppers, saute 5 minutes.
- 7
Add garlic and saute until fragrant.
- 8
Add heavy cream and sherry vinegar, bring to boil and simmer until liquid evaporates, about 10 minutes, stirring in chopped sage halfway through.
- 9
Preheat oven to 350°F.
- 10
Grate Parmesan on microplane and Gruyère on box grater.
- 11
Fold cheeses into mushroom mixture.
- 12
Place about 1 tablespoon filling on crescent dough piece, fold sides over to cover filling completely, pinch base sealed, trim excess dough if needed.
- 13
Crush sage sprigs with knife back, microwave with butter 30-45 seconds until melted.
- 14
Place buns on parchment-lined pan with 2-inch spacing, score tops lightly with X, brush with sage butter.
- 15
Bake 15 minutes until golden, rotating pan halfway through.
- 16
While baking, peel and grate horseradish.
- 17
Mix sour cream with grated horseradish, lemon zest, black pepper, and lemon juice, adjust seasoning.
- 18
Cool buns several minutes on rack before serving with horseradish crema.
Tips
Clean mushrooms with damp paper towel rather than washing to prevent moisture absorption, keeping them firmer during cooking.
Make filling ahead and chill; cold filling sets better in dough before baking, reducing leakage.
Rotate pan halfway through baking to ensure even golden browning on all buns.
Good to Know
Cover cooled buns in airtight container, refrigerate up to 3 days. Horseradish crema keeps 2 days. Reheat buns at 160 degrees C for 5-8 minutes.
Prepare filling up to 1 day ahead, store covered in refrigerator. Assemble buns up to 4 hours before baking, keep covered and chilled.
Serve warm or at room temperature with horseradish crema on the side for dipping.
Common Mistakes
Do not skip soaking leeks to avoid grit in finished buns.
Do not overfill dough to avoid bursting during bake.
Do not skip rotating pan halfway to avoid uneven browning.
Substitutions
Dairy-Free Swaps
maintains richness with different umami profile
lighter sauce, tangier flavor, thinner consistency may need less lemon juice
Full guide →sharper heat, different pungency profile
General Alternatives
milder umami, lighter earthiness
FAQ
Can I make these ahead and freeze?
Yes. Assemble unbaked buns, freeze on sheet pan uncovered 2 hours, then transfer to freezer bag up to 1 month. Bake from frozen, adding 5-8 minutes to bake time.
What if I don't have horseradish?
Substitute with Dijon mustard (1 teaspoon), wasabi, or grated fresh ginger for different but equally sharp, peppery heat in the crema.
How long does the horseradish crema keep?
Covered and refrigerated, horseradish crema keeps 2 days maximum due to sour cream base. Fresh horseradish mellows over time.