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Alpine Mushroom Salad

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Submitted by Monz

YIELD

6 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

2 473
CUPS ML MUSHROOMS, WILD
chanterelle *
1 237
CUP ML MUSHROOMS
porcini; cut into pieces *
1 5
TEASPOON ML GARLIC
chopped
1 237
CUP ML TOMATOES
peeled,seeded,dice
2 3E+1
TABLESPOONS ML BASIL
fresh chopped
3 45
TABLESPOONS ML OLIVE OIL
3 45
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML BALSAMIC VINEGAR
½ 118
CUP ML SUNDRIED TOMATOES
diced
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 80 76% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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