| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Sami |
New america, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest V4 #338 by BobbieB1 <BobbieB1@aol.com> on Dec
29, 1997
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