Mushroom Salad

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Mushroom Salad

 

2 cups chanterelle mushrooms

1 cup porcini mushrooms, cut into

1 teaspoon garlic, chopped

1 cup tomatoes; peeled, seeded, dice

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. 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. Serves 6.

 

 

 

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