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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