Alpine Mushroom Salad

Recipe Ingredients

2 cups	474ml	Chanterelle mushrooms - quart
1 cup	237ml	Porcini mushrooms
1 teaspoon	5ml	Garlic - chopped
1 cup	62g / 2.2oz	Tomatoes; peeled - seeded, dice
2 tablespoons	30ml	Fresh basil - chopped
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	Balsamic vinegar
1/2 cup	31g / 1.1oz	Sun-dried tomatoes - diced
1/4 cup	36g / 1.3oz	Italian parsley - chopped

Recipe Instructions

Preheat oven to 400F

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.

Source:
Richard Chamberlain, Restaurant at the Little Nell, Aspen

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