Had a busy day and want to whip up something quick - and delicious - for dinner? Grab that left over flank steak from the night before, the wild oyster mushrooms you gathered on your weekend hike (or at the market) and some day-old sourdough bread or French baguette…

Dave’s steak on toast with wild mushrooms:

Serves 4…

• 1-2 tablespoons butter

• 3/4 cup oyster mushrooms sliced thinly

• 1 large clove garlic chopped

• A dash of sea salt and fresh ground pepper

• Leftover flank steak cut nice and thin

• 4 large slices of bread toasted

• 1 clove garlic whole

• Salt and pepper to taste

To prepare the mushrooms, heat a skillet on medium and drop in your dollop of butter. Add your sliced mushrooms, chopped garlic, salt and pepper. Sauté on medium heat until the mushrooms have browned on each side. When mushrooms are nearly ready, toss in the steak slices with mushrooms to warm.

As your mushrooms sauté, rub each piece of toast with a clove of garlic and place on plates.

This next part is simple - place some of your steak and mushrooms on each piece of toast. Sprinkle with salt and pepper to taste. Serve with sauerkraut or coleslaw, and some chips.

Substitute another favourite mushroom for the oyster mushrooms and for another flavour blast add chopped shallot or green onion when sautéing your garlic and mushrooms.