Make rich and woodsy Mushroom and Asparagus Bruschetta
This week, we’ve taken the delicious notion of traditional bruschetta and turned it on its head, substituting a tomato and herb topping for a juicy wild mushroom and asparagus concoction. Thyme is well known for complementing fresh asparagus and woodsy fungi, while a rich dollop of goats curd adds a creamy touch. We picked up our mini asparagus from James St Market and Leavain spelt sourdough from Sourced Grocer.
Serves 2
INGREDIENTS
Spelt sourdough, sliced
300 g wild mixed mushrooms
Small bunch of mini asparagus
2 garlic cloves, peeled and finely chopped
Fresh thyme, leaves removed from stem
Fresh chives, chopped
Salt flakes
Freshly ground black pepper
Udder Delights Goats Curd
1 lemon
TO MAKE
Heat a large frying pan over medium heat. Add mushrooms and a splash of olive oil, tossing to coat. Sautee for a few minutes before adding chopped chives, thyme leaves, garlic, and a sprinkle of salt flakes and grinding of pepper. Continue to cook for about five minutes, adding a little butter if the mushrooms appear to be drying out.
Meanwhile bring 1 cup of water to the boil in a saucepan that fits a steamer. Add asparagus to the steamer and cover with the lid, steaming for five minutes. Once tender, place on a plate and toss in a small dollop of butter.
Toast your sourdough slices, before topping with asparagus spears, the mushroom mixture and a dollop of goats curd. Serve with a lemon wedge on the side.
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