Alpine Mushroom Salad

This roasted wild mushroom salad comes from Richard Chamberlain’s kitchen at The Little Nell in Aspen, and it tastes exactly like something you’d pay $18 for at a mountain resort. Chanterelles and porcini roast together with garlic and olive oil until lightly browned and fragrant, then get tossed straight from the oven with fresh tomatoes, sun-dried tomatoes, balsamic, lemon juice, fresh basil, and Italian parsley.

The heat from the mushrooms is intentional. It gently warms the dressing ingredients and draws out the sweetness of the tomatoes while the balsamic and lemon do their work. By the time everything has come to room temperature, the flavors have melded into something much more than a raw toss.

Serve this alongside grilled meat, spooned over polenta, or on its own as a starter. The vegan, gluten-free profile makes it one of the most versatile salad recipes in the rotation.

Chef Tips

• Don’t crowd the sheet pan. Mushrooms steam instead of roast when packed too tight, and you want that light browning.
• Season the mushrooms generously before roasting. Wild mushrooms can handle more salt than you think.
• Peel, seed, and dice the tomatoes before starting so they’re ready to toss the moment the mushrooms come out.
• This holds well at room temperature for up to two hours, making it great for entertaining.

Variations

• Cheese finish: Shave a little Parmigiano-Reggiano over the top for a richer, saltier bite.
• Mushroom swap: Cremini or shiitake work if chanterelles or porcini aren’t available, though the flavor is less complex.