Alpine mushroom salad

6 Servings

Ingredients

QuantityIngredient
2cupsChanterelle mushrooms; quart
1cupPorcini mushrooms; cut into
1teaspoonGarlic; chopped
1cupTomatoes; peeled,seeded,dice
2tablespoonsFresh basil; chopped
3tablespoonsOlive oil
3tablespoonsLemon juice
1tablespoonBalsamic vinegar
½cupSun-dried tomatoes; diced
¼cupItalian parsley; chopped

Directions

Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen Preparation Time: 0:20 Preheat oven to 400 degrees F. On a sheet pan, place the mushrooms, garlic, and olive oil. Toss. Season. Bake in oven until light brown. Remove. Toss with remaining ingredients. Keep at room temperature.