In this recipe, buttery porcini mushrooms are sautéed with fresh asparagus and garlic to create a breakfast entrée that's both savory and satisfying. This is the perfect breakfast for mushroom-lovers or anyone who's seeking to satisfy their craving for something new and rustic.

Buttery Porcini Mushrooms and Asparagus on Toast [Vegan]



  • 2 cups fresh porcini mushrooms, dry brushed and scraped of any dirt
  • 1 3/4 ounces asparagus, cut into thin ribbons
  • 1 small clove of garlic, minced
  • 1 small sprig of fresh thyme
  • 1 teaspoon vegan butter
  • 2-3 slices toasted sourdough bread 
  • Salt and pepper, to taste


  1. If your mushrooms are dirty, use a dry pastry brush and sharp knife to gently scrape away any dirt or grit. Cut the mushrooms into slices and set aside.
  2. Heat a completely dry cast iron skillet or heavy-bottomed frying pan on a low heat and add the mushrooms. Cook for 3 minutes, or until some of the mushrooms take on a little color. If your mushrooms are very big, they may release some liquid. Boil off the liquid for about 2 minutes.
  3. While the mushrooms are cooking, prepare the asparagus. Snap off the tough ends of the stem and discard. Using a vegetable peeler, shave the asparagus into thin ribbons.
  4. Once the mushrooms have taken on some color, add the butter, asparagus, and minced garlic. Stir well to make sure the butter is evenly distributed.
  5. Cook for another 3-4 minutes until the mushrooms are soft and a little golden on the edges.
  6. Sprinkle on the fresh thyme, season with salt and pepper, and serve on toasted sourdough bread.