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.