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Alpine Mushroom Salad

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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
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1 cup mushrooms
porcini; cut into pieces
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1 teaspoon garlic
chopped
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1 cup tomatoes
peeled,seeded,dice
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2 tablespoons basil
fresh chopped
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3 tablespoons olive oil
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3 tablespoons lemon juice
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1 tablespoon balsamic vinegar
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½ cup sundried tomatoes
diced
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¼ cup italian parsley
chopped
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Ingredients

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



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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?
 

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