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.

Chocolate Espresso Bars with Dried Fruit

I love granola bars, I buy granola bars.

Starting today, I make granola bars.

It always pains me to buy them even on sale because the good ones are usually so expensive. Jim and I love Clif Bars but try to ration them because of how expensive they are.

Today, I was inspired by Grace to make granola bars.

I view this recipe as more of a ratio suggestion than a recipe because you could do anything with it.

I decided to make my first batch chocolate espresso bars and then added some chopped apricots and walnuts.

Some other flavour ideas:

~ Banana chip, Chocolate with Espresso

~ Carrot, Walnut with cinnamon and yogurt chips

~ Peanut butter, chocolate....(maybe some espresso in there too)

I doubled the recipe and used a 10 x 14 inch as well as an 8 x 10 baking dish to spread the mixture in because I wanted my bars to be really thin and look like a Clif bar. Mmmm.

Granola Bars

(adapted from whatscookingwithkids.com)

1 cup oats (quick cooking or old fashioned)

1 cup shredded wheat or weetabix cereal

1 cup walnuts

1 1/2 cups dried fruit (I used apricot, fig and golden raisin)

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp espresso powder

2 large eggs

1/4 cup honey

1 tsp. vanilla extract

1/4 cup finely chopped good dark chocolate (or chocolate chips)

Preheat the oven to 350 degrees.

Light oil or coat an 8×11-inch baking dish and set aside.

Place the oats, weetabix, walnuts, dried fruit, cinnamon, espresso powder

and salt in the bowl of a food processor and pulse until the mixture is finely chopped. .

Or chop fruit and crush cereal by hand and mix with other dry ingredients in a large bowl.

(The dried fruit should be the size of lentils.)

Whisk together the eggs, honey, and vanilla in a large bowl until well blended.

Add the oat mixture and chocolate chips and stir to combine.

Spread the mixture evenly in the prepared pan and flatten gently with the back of a spoon.

Bake about 18 minutes, or until the edgest turn golden brown.

Let cool completely in the pan before slicing into 12 bars.