Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Alpine Mushroom Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

5 min

Cook

15 min

Ready

20 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups mushrooms, wild
chanterelle
* Camera
1 cup mushrooms
porcini; cut into pieces
* Camera
1 teaspoon garlic
chopped
Camera
1 cup tomatoes
peeled,seeded,dice
Camera
2 tablespoons basil
fresh chopped
Camera
3 tablespoons olive oil
Camera
3 tablespoons lemon juice
Camera
1 tablespoon balsamic vinegar
Camera
½ cup sundried tomatoes
diced
Camera
¼ cup italian parsley
chopped
Camera

Ingredients

Amount Measure Ingredient Features
473 ml mushrooms, wild
chanterelle
* Camera
237 ml mushrooms
porcini; cut into pieces
* Camera
5 ml garlic
chopped
Camera
237 ml tomatoes
peeled,seeded,dice
Camera
3E+1 ml basil
fresh chopped
Camera
45 ml olive oil
Camera
45 ml lemon juice
Camera
15 ml balsamic vinegar
Camera
118 ml sundried tomatoes
diced
Camera
59 ml italian parsley
chopped
Camera

Directions

Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen Preparation Time: 0:20 Preheat oven to 400℉ (200℃). 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 8076% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 98mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 21%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe