Ingredients
2 cups chanterelle mushrooms, quart
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
Description
Foodista
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