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.