Alpine Mushroom Salad
Author: Richard Chamberlain, Restaurant at the Little Nell, Aspen
  • 2 Cups chanterelle mushrooms; quartered
  • 1 Cup porcini mushrooms; cut into large dice
  • 1 teaspoon garlic; chopped
  • 1 Cup tomatoes; peeled, seeded, diced
  • 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
  1. 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.
Recipe by Recipes at