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Asparagus with St George's mushrooms

The late spring discovery of a few creamy white St George's mushrooms should be a cause for great celebration, as they are excellent, firm-textured fungi. As luck would have it, their appearance tends to coincide perfectly with the beginning of the British asparagus season. Combining these two delicious, highly seasonal ingredients in a very simple dish is an awfully good idea. Also works with: the only other fungi you're likely to find during asparagus season are Morels and the occasional Horse mushroom, both of which could be used in this dish.


Clean, trim and halve the mushrooms (or quarter them if they're large).

Bring a saucepan of water to the boil, add a little salt, throw in the asparagus and cook for 3–4 minutes, until just tender, then drain them.

Alternatively, you can steam the spears.

Heat the olive oil in a frying pan over a medium heat, add the mushrooms and sauté gently until they are tender and the liquid they release has evaporated.

St George's mushrooms need a fair bit of cooking and don't contain that much water, so keep the heat low to avoid drying them out before they're cooked through.

Add the steamed asparagus spears to the mushroom pan, along with the butter.

Season with salt and pepper, toss around once or twice, then transfer to warmed plates and serve at once, with bread and butter. A crusty white roll is rather good.

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  • About 200g St George's mushrooms
  • Salt and freshly ground black pepper
  • 12 asparagus spears, trimmed
  • 1 tbsp olive oil
  • 50g butter

This recipe is taken from...

River Cottage Mushroom Handbook