Ingredients
- 700 gr chanterelle mushrooms
- 160 gr tomatoes
- 85 gr porcini mushrooms
- 80 gr sun tomatoes (dried)
- 45 ml lemon juice
- 45 ml olive oil
- 16 ml balsamic vinegar
- 7 gr italian parsley
- 4 gr basil (fresh)
- 3 gr garlic
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.
