Marinated Chanterelle Mushroom Canapes recipe
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Ingredients
- 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
- 287.7 caloriescarbohydrate: 39.4 gcholesterol: : -fat: 10 gfiber: 3.1 gprotein: 8.8 gsaturatedFat: 1.5 gservingSize: -sodium: 617.9 mgsugar: 3.2 gtransFat: : -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.