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.