Alpine mushroom salad

Yield: 6 Servings

Measure 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

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.

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