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Alpine mushroom salad

Yield: 6 Servings

Ingredients:

• 2 c Chanterelle mushrooms; quart
• 1 c Porcini mushrooms; cut into
• 1 ts Garlic; chopped
• 1 c Tomatoes; peeled seeded dice
• 2 tb Fresh basil; chopped
• 3 tb Olive oil
• 3 tb Lemon juice
• 1 tb Balsamic vinegar
• 1/2 c Sun-dried tomatoes; diced
• 1/4 c Italian parsley; chopped

Instructions:

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.

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