Ingredients
- 2 quart chanterelle mushrooms
- 1 c tomatoes
- 1 c porcini mushrooms
- 1/2 c sun tomatoes (dried)
- 3 tb lemon juice
- 3 tb olive oil
- 1 tb balsamic vinegar
- 1/4 c italian parsley
- 2 tb basil (fresh)
- 1 ts garlic
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.
