Alpine Mushroom Salad

2 c Chanterelle mushrooms; quart

1 c Porcini mushrooms; cut into

1 ts Garlic; chopped

1 c Tomatoes; peeled,seeded,dice

2 tb Fresh basil; chopped

3 tb Olive oil

3 tb Lemon juice

1 tb Balsamic vinegar

1/2 c Sun-dried tomatoes; diced

1/4 c Italian parsley; chopped

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.