Alpine Mushroom Salad Recipe
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Ingredients : Alpine Mushroom Salad Recipe
2 cups Chanterelle mushrooms, quart
1 cup Porcini mushrooms, cut into
1 tsp Garlic, chopped
1 cup Tomatoes, peeled,seeded,dice
2 tbsp Fresh basil, chopped
3 tbsp Olive oil
3 tbsp Lemon juice
1 tbsp Balsamic vinegar
1/2 cup Sun-dried tomatoes, diced
1/4 cup 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 temperature.
Converted by MC_Buster.
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