Alpine mushroom salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chanterelle mushrooms; quart |
| 1 | cup | Porcini mushrooms; cut into |
| 1 | teaspoon | Garlic; chopped |
| 1 | cup | Tomatoes; peeled,seeded,dice |
| 2 | tablespoons | Fresh basil; chopped |
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | Lemon juice |
| 1 | tablespoon | Balsamic vinegar |
| ½ | cup | Sun-dried tomatoes; diced |
| ¼ | cup | Italian 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.