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.