Alpine Mushroom Salad Recipe - Cooking Index
Alpine Mushroom Salad Recipe - Cooking Index
| 2 cups | Chanterelle mushrooms - quart | |
| 1 cup | Porcini mushrooms - cut into | |
| 1 teaspoon | Garlic - chopped | |
| 1 cup | Tomatoes; peeled - seeded, dice | |
| 2 tablespoons | Fresh basil - chopped | |
| 3 tablespoons | Olive oil | |
| 3 tablespoons | Lemon juice | |
| 1 tablespoon | Balsamic vinegar | |
| 1/2 cup | Sun-dried tomatoes - diced | |
| 1/4 cup | Italian parsley - chopped |
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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