Guest guest Posted December 2, 2000 Report Share Posted December 2, 2000 * Exported from MasterCook * Alpine Mushroom Salad Recipe By :Richard Chamberlain, Restaurant at the Little Nell, Aspen Serving Size : 6 Preparation Time :0:00 Categories : German Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chanterelle mushrooms -- quartered 1 cup porcini mushrooms -- cut into large dice 1 teaspoon garlic -- chopped 1 cup tomatoes -- peeled diced 2 tablespoons fresh basil -- chopped 3 tablespoons olive oil 3 tablespoons lemon juice 1 tablespoon balsamic vinegar 1/2 cup sun-dried tomatoes -- diced 1/4 cup Italian parsley -- chopped 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. - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 7g Total Fat; (31% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 96mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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