Marinated chanterelle mushroom canapes make an easy and delicious appetizer for any party! Feel free to use other wild mushrooms like hedgehogs, porcini, black trumpets, or a mix.


Recipe Summary

30 mins
2 hrs
3 hrs 15 mins
45 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.


Cook's Notes:

You can use black currant vinegar in place of sherry vinegar. You can use 2 teaspoons whole coriander in place of ground.

Wine pairing: pinot noir from Burgundy or the Russian River. Beer pairing: amber ale.

Nutrition Facts

288 calories; protein 8.8g; carbohydrates 39.4g; fat 10g; sodium 617.9mg. Full Nutrition