Alpine Mushroom Salad

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2 c chanterelle mushrooms quartered
1 c porcini mushrooms,cut into large dice
1 t garlic,chopped
1 c tomatoes peeled,seeded,diced
2 T fresh basil,chopped
3 T olive oil
3 T lemon juice
1 T balsamic vinegar
1/2 c sun-dried tomatoes,diced
1/4 c Italian parsley,chopped

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.


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