ALPINE MUSHROOM SALAD

2 c Chanterelle mushrooms; quart

1 c Porcini mushrooms; cut in to

1 ts Garlic; chopped

1 c Tomatoes; peeled,seeded,dice

2 tb Fresh basil; chopped

3 tb Olive oil

3 tb Lemon extract

1 tb Balsamic old wine

1/2 c Sun-dried tomatoes; diced

1/4 c Italian parsley; chopped

Recipe by: Richard Chamberlain, Restaurant during a Little Nell, Aspen Preparation Time: 0:20 Preheat oven to 400 degrees F. On a piece pan, place a mushrooms, garlic, as well as olive oil. Toss. Season. Bake in oven until light brown. Remove. Toss with superfluous ingredients. Keep during room temperature.