Marinated Chanterelle Mushroom Canapes recipe
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Ingredients
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1 teaspoon olive oil, or as needed
2 pounds chanterelle mushrooms, cleaned and chopped
1 teaspoon salt
1 leek, thinly sliced
½ yellow onion, thinly sliced
1 small carrot, thinly sliced
½ stalk celery, thinly sliced
1 clove garlic, minced
1 bay leaf
1 sprig thyme
1 teaspoon ground coriander
3 tablespoons sherry vinegar
⅓ cup chicken stock
3 tablespoons chopped fresh parsley
2 French baguettes, sliced into 1/2-inch rounds
⅓ cup extra-virgin olive oil
1 teaspoon lemon juice, or to taste
salt and pepper to taste
2 tablespoons olive oil
Nutrition Info
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287.7 calories
carbohydrate: 39.4 g
cholesterol: : -
fat: 10 g
fiber: 3.1 g
protein: 8.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 617.9 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -
Directions Marinated Chanterelle Mushroom Canapes
Directions
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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.