Marinated Chanterelle Mushroom Canapes The Best Recipes

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Marinated Chanterelle Mushroom Canapes

"Marinated chanterelle mushroom canapes make an easy and delicious appetizer for any party! Feel free to use other wild mushrooms like hedgehogs, porcini, black trumpets, or a mix."

Ingredients :

• 1 teaspoon olive oil, or as needed
• 2 pounds chanterelle mushrooms, cleaned and chopped
• 1 teaspoon salt
• 1 leek, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1 small carrot, thinly sliced
• 1/2 stalk celery, thinly sliced
• 1 clove garlic, minced
• 1 bay leaf
• 1 sprig thyme
• 1 teaspoon ground coriander
• 3 tablespoons sherry vinegar
• 1/3 cup chicken stock
• 3 tablespoons chopped fresh parsley
• 2 French baguettes, sliced into 1/2-inch rounds
• 1/3 cup extra-virgin olive oil
• 1 teaspoon lemon juice, or to taste
• salt and pepper to taste
• 2 tablespoons olive oil

Instructions :

Prep : 45M	Cook : 12M	Ready in : 3H15M

• Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add mushrooms and salt. Saute until most of the water released from the mushrooms has evaporated, about 10 minutes. Transfer mushrooms to a bowl, reserving oil in the pan.
• Add leek, onion, carrot, and celery and reduce heat to medium. Cook and stir until vegetables are golden brown, 5 to 7 minutes. Add garlic, bay leaf, thyme, and coriander. Return mushrooms to the pan; cook and stir for 3 minutes. Add vinegar and cook 1 minute. Add stock and bring to a simmer for 1 more minute. Transfer contents of pan to a heat-resistant bowl and add 1/3 cup olive oil. Let sit 2 hours. Season with lemon juice, salt, and pepper.
• Preheat the oven to 350 degrees F (175 degrees C).
• Lay baguette slices on a baking sheet. Brush lightly with olive oil and season with salt.
• Bake in the preheated oven until golden, turning once, about 8 minutes per side.
• Lay toasted bread on a plate and spoon marinated mushrooms on top.

Notes :

• Cook's Notes:
• You can use black currant vinegar in place of sherry vinegar. You can use 2 teaspoons whole coriander in place of ground.
• Wine pairing: pinot noir from Burgundy or the Russian River. Beer pairing: amber ale.

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