Mushroom & Asparagus Crumble Recipe

Mushroom & Asparagus Crumble


  • 3 slices (135g)
    day old bread
  • 40g
  • 1/2 cup (45g)
  • 1/2 cup
    tasty cheese, grated
  • 2 tsp
    garlic puree
  • 2 bunch (360g)
    asparagus, trimmed and cut into thirds
  • 500g
    mushrooms, quartered
  • 2 tsp
  • 1 pkt
  • 1/2 cup (125mL)
  • 1/2 cup (125mL)
  • 1 cup (120g)
    Frozen peas
  • 1 bunch (25g)
    fresh tarragon, chopped

How to Cook

Prep Time: 15 minutes | Cooking Time: 20 minutes
  1. Pre-heat oven to 200°C/180°C fan forced. Add bread to food processor and process to form large breadcrumbs, add half of the butter, oats and cheese, process to combine. Set aside.

  2. Melt remaining butter in a large pan. Add garlic, asparagus and mushrooms, cook for 3 minutes. Mix MAGGI Tasty Cheese Sauce with cornflour and water until smooth, add to pan with milk, stir until thickened.

  3. Pour mix into 6 cup (1.5L) shallow ovenproof dish, top with crumble mix, bake for 15 minutes or until crumble is crisp and golden.