Alpine Mushroom Salad
Author: Richard Chamberlain, Restaurant at the Little Nell, Aspen
Ingredients
  • 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
Instructions
  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 Epicurus.com Recipes at https://www.epicurus.com/food/recipes/alpine-mushroom-salad/7019/