Alpine Mushroom Salad

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Title: Alpine Mushroom Salad
Yield: 6 Servings
Categories: New america, Salads, Vegetables


2 c Chanterelle mushrooms; quart
1 c Porcini mushrooms; cut into
1 ts Garlic; chopped
1 c Tomatoes; peeled,seeded,dice
2 tb Fresh basil; chopped
3 tb Olive oil
3 tb Lemon juice
1 tb Balsamic vinegar
1/2 c Sun-dried tomatoes; diced
1/4 c 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
Posted to MM-Recipes Digest V4 #338 by BobbieB1 on Dec
29, 1997