Mountain mushroom salad

Yield: 1 servings

Measure Ingredient
2 cups Chanterelle mushrooms;, (quart)
1 cup Porcini mushrooms;cut into quarters
1 teaspoon Garlic; chopped
1 cup Tomatoes; peeled,seeded,diced
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

Cost: $ - Preparation Time: Difficulty Level: 1 - Servings: 6 1. Preheat oven to 400F.

2. Place the mushrooms, garlic, and olive oil on a sheet pan.

3. Toss and season.

4. Bake until light brown.

5. Remove and toss with remaining ingredients.

6. Serve at room temperature.

Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.

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