2 c Chanterelle mushrooms; quart
1 c Porcini mushrooms; cut into
1 ts Garlic; chopped
1 c Tomatoes; peeled,seeded,dice
2 tb Fresh basil; chopped
3 tb Olive oil
3 tb Lemon juice
1 tb Balsamic vinegar
1/2 c Sun-dried tomatoes; diced
1/4 c Italian parsley; chopped
Recipe by: Richard Chamberlain, Restaurant at the
Little Nell, Aspen Preparation Time: 0:20
Preheat oven to 400 degrees F. 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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MM: BABY SPINACH SALAD WITH GRILLED ONIONS,TOMATO VINAIGR
