|
| Home
-> [Salads, Vegetables] -> [Alpine mushroom salad Recipe] |
| |
| |
Alpine mushroom salad
|
| Artist: |
_ |
| Categories: |
Salads, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| cup | Chanterelle mushrooms, quart | | 1
| cup | Porcini mushrooms, cut into | | 1
| tsp | Garlic, chopped | | 1
| cup | Tomatoes, peeled, seeded, dice | | 2
| tbsp | Fresh basil, chopped | | 3
| tbsp | Olive oil | | 3
| tbsp | Lemon juice | | 1
| tbsp | Balsamic vinegar | | 1/2
| cup | Sun-dried tomatoes, diced | | 1/4
| cup | Italian parsley, chopped |
|
Procedures:
| 1 | Recipe by: richard chamberlain, restaurant at the little nell, aspen preparation time: 0:20 preheat oven to 400 °F. | | 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 |
|
|
|
| |
| |
| |
|
|
|
|
|
|