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- Preparing Time: 3 hours and 15 minutes
- Total Time: -
- Served Person: 12
- 1 teaspoon salt
- 1 teaspoon ground coriander
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 bay leaf
- 3 tablespoons chopped fresh parsley
- 1/3 cup extra-virgin olive oil
- 1 sprig thyme
- 1 clove garlic, minced
- 1/3 cup chicken stock
- 3 tablespoons sherry vinegar
- 1 leek, thinly sliced
- 1 small carrot, thinly sliced
- 1 teaspoon lemon juice, or to taste
- 1 teaspoon olive oil, or as needed
- 2 pounds chanterelle mushrooms, cleaned and chopped
- 1/2 yellow onion, thinly sliced
- 1/2 stalk celery, thinly sliced
- 2 french baguettes, sliced into 1/2-inch rounds
- Carbohydrate 39.4
- Cholesterol < 1
- Fat 10
- Protein 8.8
- Sodium 618
- Calories 288 calories;
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. 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. Preheat the oven to 350 degrees F (175 degrees C). Lay baguette slices on a baking sheet. Brush lightly with olive oil and season with salt. Bake in the preheated oven until golden, turning once, about 8 minutes per side. Lay toasted bread on a plate and spoon marinated mushrooms on top.
