Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Tomatoes -- (hot-house or |
| \N \N | Beefst Plum tomatoes |
| 2 \N | Avocados; cut in half -- |
| \N \N | Seed removed, peeled |
| ⅓ cup | Virgin olive oil |
| 12 mediums | Shiitake mushroom caps -- |
| \N \N | (if using dried mush |
| \N \N | Soak to reconstitute) |
| 1 tablespoon | Finely minced garlic |
| 1 tablespoon | Finely minced shallots |
| ¼ cup | Red wine vinegar |
| ½ teaspoon | Salt |
| \N \N | Freshly ground pepper |
SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on plates. Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes.
Add the garlic, shallots, vinegar and salt. Cook, cov MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :