Mushroom & Asparagus Crumble Recipe

Mushroom & Asparagus Crumble


  • 3 slices (135g)
    day old bread
  • 20g
    butter, plus 20g extra
  • ½ cup (45g)
  • 1/2 cup
    grated tasty cheese
  • 2 tsp
    garlic puree
  • 2 bunch (360g)
    asparagus, trimmed and cut into thirds
  • 500g
    mushrooms, quartered
  • 2 tsp
  • 1pkt
    MAGGI Tasty Cheese Sauce
  • 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 butter, oats and cheese, process to combine. Set aside.

  2. Melt remaining 20g of butter in a large pan. Add garlic, asparagus and mushrooms, cook for 3 minutes. Mix 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.