Alpine Mushroom Salad
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ½ | cup |
sundried tomatoes
diced |
|
| ¼ | cup |
italian parsley
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
mushrooms, wild
chanterelle |
*
|
| 237 | ml |
mushrooms
porcini; cut into pieces |
*
|
| 5 | ml |
garlic
chopped |
|
| 237 | ml |
tomatoes
peeled,seeded,dice |
|
| 3E+1 | ml |
basil
fresh chopped |
|
| 45 | ml |
olive oil
|
|
| 45 | ml |
lemon juice
|
|
| 15 | ml |
balsamic vinegar
|
|
| 118 | ml |
sundried tomatoes
diced |
|
| 59 | ml |
italian parsley
chopped |
|
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.
