Mary & Martha's Kitchen Recipe

Category	Salad
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Alpine Mushroom Salad Recipe 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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<h1>Alpine Mushroom Salad</h1> <h2>Recipe</h2><p> <P>2 c Chanterelle mushrooms; quart <P>1 c Porcini mushrooms; cut into <P>1 ts Garlic; chopped <P>1 c Tomatoes; peeled,seeded,dice <P>2 tb Fresh basil; chopped <P>3 tb Olive oil <P>3 tb Lemon juice <P>1 tb Balsamic vinegar <P>1/2 c Sun-dried tomatoes; diced <P>1/4 c Italian parsley; chopped <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Alpine_Mushroom_Salad/34363/' title='Alpine Mushroom Salad Recipe'>Alpine Mushroom Salad Recipe</a></div>

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