Step 1

Melt butter in a frypan over medium heat. Add bacon and cook for 3-4 minutes until golden. Increase heat to medium-high. Add garlic and mushroom, then cook, stirring, for 5-6 minutes until softened. Add flour and cook for a further 1-2 minutes. Add wine and cook for 2-3 minutes until almost evaporated. Add stock and cook for 3-4 minutes until slightly reduced. Reduce heat to medium-low, stir in cream and thyme, then season and cook, stirring, for 3-4 minutes until thickened.

Step 2

Meanwhile, heat the grill to high. Grill the croissants, cut-side up, for 1 minute or until toasted. Set tops aside.

Step 3

Divide the mushroom mixture among croissant bases, top with the Brie, then grill for 2 minutes or until slightly melted. Sandwich with croissant tops and serve warm.