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Chanterelle Salad

Chanterelle Salad
Perfect for a luncheon or as a salad course at a formal dinner, or a light meal after picking your own mushrooms! The medley of flavors that result from the combination of sun-dried tomatoes, lemon, balsamic vinegar, basil, and chanterelles, truly raises it to gourmet standards. Serve this at room temperature, it will make the flavors sing!
Ingredients:

3 cups fresh Chanterelle mushrooms, quartered
1 teaspoon garlic, minced
1 cup tomatoes, peeled, seeded and diced
2 tablespoons fresh basil, chopped
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon aged balsamic vinegar
1/2 cup sun-dried tomatoes, diced fine
1/4 cup Italian parsley, chopped

Directions:

 

Preheat the oven to 400 F.


Combine the mushrooms, garlic and olive oil in a mixing bowl. Toss to combine thoroughly.

Spread on a baking sheet and place in the oven until the mixture turns light brown. Watch carefully, as the mixture can quickly overcook.

Remove, toss with the remaining ingredients, and permit to cool.


Serve at room temperature.

 

 

Products suggested for this recipe:



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