Ingredients
1
ounce dried porcini mushrooms* (about 1 1/2 cups), any grit brushed away, coarsely chopped
1/2
cup diced unsulfured dried apricots** or dried figs
1/4
cup (1/2 stick) unsalted butter, melted
1
1/4 cups whole wheat flour
1
egg, beaten to blend (for glaze)
Directions
1.
Position rack in center of oven and preheat to 375°F. Line baking sheet with parchment paper. Mix mushrooms and apricots in medium bowl; pour 3/4 cup warm water over. Let stand until mushrooms and apricots soften and liquid is absorbed, about 15 minutes.
2.
Mix buttermilk, oats, and butter in large bowl. Let stand until oats soften, about 15 minutes. Stir mushroom mixture into oat mixture. Stir in honey.
Columbus Restaurants
