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  Alpine mushroom salad
 
Yield: 6 Servings
 
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
 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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