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1. Clean mushrooms and chop in 3/4 inch pieces.
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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.
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3. Remove mushrooms from the pan and set aside. Leave oil in the pan.
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4. Add leek, carrot, celery and onion. Saute over medium heat until the vegetables are golden brown.
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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.
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6. Add vinegar and saute for 1 minute.
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7. Add chicken stock. Bring to a simmer for 1 minute.
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8. Turn off heat. Transfer to heat resistant bowl. Add 1/3 cup olive oil.
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9. Let sit for 2 hours.
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10. Adjust seasoning with salt and fresh lemon juice.
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Toasts
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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.
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Presentation
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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
