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Alpine Mushroom Salad

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      Title: ALPINE MUSHROOM SALAD
 Categories: New america, Salads, Vegetables
      Yield: 6 Servings
 
      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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