Alpine Mushroom Salad

Ingredients

700 gr chanterelle mushrooms
85 gr porcini mushrooms
3 gr garlic
160 gr tomatoes
4 gr basil
45 ml olive oil
45 ml lemon juice
16 ml balsamic vinegar
80 gr sun tomatoes
7 gr italian parsley

Instructions

Recipe by: Richard Chamberlain, Restaurant at the Little Nell, Aspen Preparation Time: 0:20 Preheat oven to 200ºC . 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.