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Salad: Alpine Mushroom Salad

Source of Recipe

Richard Chamberlain, Restaurant at the Little Nell, Aspen


List of Ingredients

2 c Chanterelle mushrooms quart
1 c Porcini mushrooms cut into
1 t Garlic chopped
1 c Tomatoes peeled,seeded,dice
2 tb Fresh basil chopped
3 tb Lemon juice
1 tb Balsamic vinegar
1/2 c Sun-dried tomatoes diced
1/4 c Italian parsley chopped


Recipe

Preheat oven to 400 degrees F. On a sheet pan, place the mushrooms and garlic; coat with cooking spray. Toss. Season. Bake in oven until light brown. Remove. Toss with remaining ingredients. Keep at room temperature.