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Ingredients

• 2 cups chanterelle mushrooms quartered
• 1 cup porcini mushrooms cut into chunks
• 1 teaspoon garlic chopped
• 1 cup tomatoes peeled seeded and diced
• 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

ALPINE MUSHROOM SALAD This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Blake Estate In Dallas, Texas In 1988.

Group Recipes