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Asparagus & Wild Mushroom Bruscetta



We grow great asparagus in ireland, and we have plenty of wild mushrooms. Bruschetta is a peasant style italian dish which the irish really enjoy. Tailor them to your liking. For example, grill the asparagus for extra flavour, or substitute chicken, pork or even fennel for the asparagus. Any left over duxelle can be frozen.

Ingredient list


450 g. button mushrooms, roughly chopped
60 g. dried porcini, soaked then drained
120 g. chopped onion
3 cloves garlic, crushed
120 ml. Truffle or olive oil
salt and freshly ground black pepper


4 slices country bread or baguette
olive oil
garlic clove, optional


450 g. asparagus spears
salt and pepper


A few sauteed wild ones to have to garnish the plates
A few salad leaves
Sprigs of chervil or fresh parsley


Fry the onions and garlic off in a large saucepan. When they are soft and transparent, add the mushrooms and porcini. Cook for approx. 10 minutes.  Allow the mixture to cool a little before processing in a food processor until coarsely chopped. There should be texture and shape left in the mushrooms. Season generously with salt and pepper, and a little truffle oil.

To make the bruschetta, pre–heat the grill.  Brush each side of the slice of bread or baguette with a little olive oil.  If you like garlic, rub each slice with a peeled clove as well.  Toast under the pre heated grill until crisp.

Break any very tough parts of the asparagus off and if the skin is tough, peel the stalks carefully. Cook in boiling salted water for between 4 – 8  minutes, depending on the size. Drain them carefully, and set aside.


Spread the hot mushroom duxelle on the sliced, toasted bread generously, and set in the middle of warmed plates. Top with the asparagus spears, and drizzle the whole thing with truffle oil. Garnish with sauteed mushrooms, a few leaves of salad, or sprigs of parsley or chervil.

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