Alpine Mushroom Salad
From chefmeow 15 years ago
- 15 minutes to make
- Serves 6
ALPINE MUSHROOM SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blake Estate in Dallas, Texas in 1988.
Ingredients
- 2 cups chanterelle mushrooms quartered shopping list
- 1 cup porcini mushrooms cut into chunks shopping list
- 1 teaspoon garlic chopped shopping list
- 1 cup tomatoes peeled seeded and diced shopping list
- 2 tablespoons fresh basil chopped shopping list
- 3 tablespoons olive oil shopping list
- 3 tablespoons lemon juice shopping list
- 1 tablespoon balsamic vinegar shopping list
- 1/2 cup sun dried tomatoes diced shopping list
- 1/4 cup Italian parsley chopped shopping list
How to make it
- Preheat oven to 400.
- On a sheet pan place the mushrooms, garlic and olive oil then toss well and season.
- Bake in oven until light brown then remove and toss with remaining ingredients.
- Keep at room temperature.
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" It was excellent "