Alpine Mushroom Salad

• 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
• 1/2 cup sundried tomatoes diced
• 1/4 cup italian parsley chopped

1. Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen Preparation Time: 0:20 Preheat oven to 400F (200C).
2. On a sheet pan, place the mushrooms, garlic, and olive oil.
3. Toss.
4. Season.
5. Bake in oven until light brown.
6. Remove.
7. Toss with remaining ingredients.
8. Keep at room temperature.

mushrooms, mushrooms porcini, garlic, tomatoes, basil, olive oil, lemon juice, balsamic vinegar, tomatoes, italian parsley

Taken from recipeland.com/recipe/v/alpine-mushroom-salad-3000 (may not work)