Marinated Chanterelle Mushroom Canapes Recipe

Name: Marinated Chanterelle Mushroom Canapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Preheat the oven to 350 degrees F (175 degrees C).
4
Lay baguette slices on a baking sheet. Brush lightly with olive oil and season with salt.
5
Bake in the preheated oven until golden, turning once, about 8 minutes per side.
6
Lay toasted bread on a plate and spoon marinated mushrooms on top.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon olive oil, or as needed, 2 pounds chanterelle mushrooms, cleaned and chopped, 1 teaspoon salt, 1 leek, thinly sliced, and more.

Yes, Marinated Chanterelle Mushroom Canapes falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Chanterelle Mushroom Canapes

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