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6 servings
suggest servings
| 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 |
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.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 98mg | 4% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 3.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 12% | Vitamin C | 21% | |
| Calcium | 2% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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James Bond enjoys vodka martinis, quail eggs, Bollinger Champagne and Beluga caviar. A man after my own heart. An ardent connoisseur, he can...
Hello, if you add either beef broth or beef shank to your recipe for non vegetarian the soup will have more flavor.
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