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Recipe: Alpine Mushroom Salad
Similar Categories: Alpine, Mushroom, Salad
Alpine Mushroom Salad
2 cups chanterelle mushrooms -- quart
1 cup porcini mushrooms -- cut into
1 teaspoon garlic -- chopped
1 cup tomatoes; peeled -- seeded, dice
2 tablespoons fresh basil -- chopped
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1/2 cup sun-dried tomatoes -- diced
1/4 cup Italian parsley -- chopped
Preheat oven to 400F
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.
2 cups chanterelle mushrooms -- quart
1 cup porcini mushrooms -- cut into
1 teaspoon garlic -- chopped
1 cup tomatoes; peeled -- seeded, dice
2 tablespoons fresh basil -- chopped
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1/2 cup sun-dried tomatoes -- diced
1/4 cup Italian parsley -- chopped
Preheat oven to 400F
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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