Wild Mushroom Toasts

We went to the market this morning.

When Clara was little we used to go almost every Saturday.

It was so good to go again.

Early on in the morning, we found a vendor selling a variety of wild Ontario Mushrooms.

They looked so good.

We bought quite a few different variety of mushrooms, including a very black smoky one, and brought them home.

So that we could really taste all the different flavours of the mushrooms, we kept it simple and made some sauteed mushrooms on toast.

I'm not sure, but I think this may be the best thing I have ever tasted.

Wild Mushroom Toasts
(Adapted from Jamie at Home by Jamie Oliver)
Serves 2

Extra Virgin Olive Oil
11 ounces wild mushrooms, a good variety if possible
2 cloves garlic, 1 peeled and halved, 1 minced
2 Tbsp fresh herbs, I used parsley, torn up or minced
salt and pepper
1 or more pinches red pepper flakes
1 Tbsp butter
1 lemon
slices of sour dough baguette

1.  Heat a very large, heavy frying pan over med-high heat.  Mushrooms should fit in a single layer so they brown.  As Julia Child says, "Don't crowd the mushrooms!"
Drizzle pan with a olive oil. Tear large mushrooms into bite size pieces, leave small ones whole.
Toss mushrooms into the pan and combine with the oil.  Add minced garlic and parsley. Toss the pan again.
Add a  pinch of salt and some pepper and the chili flakes.
Lower heat and fry for a few minutes.

2. Once the mushrooms brown, add butter and a  squeeze of lemon.  Not too much lemon, just enough to give the mushrooms some brightness.  Toss again.

3.  Toast  and butter the bread.  Then rub the bread with the inside of garlic halves.
Top with mushrooms.