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Alpine Mushroom Salad

Yields:	6 servings
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	Preparation	5 minutes
	Cooking	15 minutes
	Ready In	20 minutes

Ingredients

2	cups	mushrooms, wild	chanterelle
1	cup	mushrooms	porcini; cut into pieces
1	teaspoon	garlic	chopped
1	cup	tomatoes	peeled,seeded,dice
2	tablespoons	basil	fresh chopped
3	tablespoons	olive oil
3	tablespoons	lemon juice
1	tablespoon	balsamic vinegar
1/2	cup	sundried tomatoes	diced
1/4	cup	italian parsley	chopped

Directions

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.

Member Review

Looking for a raisen sauce to go with my Easter Ham dinner..great flavor ..reccommend it highly

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