Marinated Chanterelle Mushroom Canapes

• 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.

olive oil, chanterelle mushrooms, salt, yellow onion, carrot, celery, clove garlic, bay leaf, thyme, ground coriander, sherry vinegar, chicken stock, parsley, baguettes, extravirgin olive oil, lemon juice, salt, olive oil

Taken from www.allrecipes.com/recipe/266341/marinated-chanterelle-mushroom-canapes/ (may not work)