Alpine Mushroom Salad
By: Anonymous
Published: Tuesday, December 29, 2009 - 4:06am

Ingredients




2 cups chanterelle mushrooms, quart
1 cup porcini mushrooms, cut into
1 teaspoon garlic, chopped
1 cup tomatoes, peeled, seeded, dice
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

Preparation

1 Preparation Time: 0:20 Preheat oven to 400F. 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.