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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Marinated Chanterelle Mushroom Canapes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions