Marinated Wild Mushroom Canapes

1. 1

   1. Clean mushrooms and chop in 3/4 inch pieces.

2. 2

   2. Add mushrooms to a large pan, heated to medium-high and coated with olive oil. Add teaspoon of salt. Saute for about 10 minutes or until most of the water released from the mushrooms has evaporated.

3. 3

   3. Remove mushrooms from the pan and set aside. Leave oil in the pan.

4. 4

   4. Add leek, carrot, celery and onion. Saute over medium heat until the vegetables are golden brown.

5. 5

   5. Add bay leaf, thyme, garlic and coriander (wrapped in sachet if coriander is whole). Return mushrooms to the pan. Stir and let saute for three minutes.

6. 6

   6. Add vinegar and saute for 1 minute.

7. 7

   7. Add chicken stock. Bring to a simmer for 1 minute.

8. 8

   8. Turn off heat. Transfer to heat resistant bowl. Add 1/3 cup olive oil.

9. 9

   9. Let sit for 2 hours.

10. 10

    10. Adjust seasoning with salt and fresh lemon juice.

11. 11

    Toasts

12. 12

    1. Slice baguette crosswise into 1/2 inch thick slices.

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    2. Lightly brush slices on both sides with olive oil. Season with salt.

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    3. Lay out on a sheet pan. Bake at 350 degrees, until golden, about 8 minutes per side.

15. 15

    Presentation

16. 16

    Lay toasts out on a plate and, using a spoon, place marinated mushrooms on the toasts. Serve and Eat.

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    Wine Pairing: Pinot Noir from Burgundy or the Russian River.

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    Beer Pairing: Amber Ale

* Per serving · 4 servings · Values may vary.