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Alpine Mushroom Salad

 

44

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

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

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

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 8076% of calories 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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