Avocado, tomato and mushroom salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Tomatoes -- (hot-house or | |
| Beefst Plum tomatoes | ||
| 2 | Avocados; cut in half -- | |
| Seed removed, peeled | ||
| ⅓ | cup | Virgin olive oil |
| 12 | mediums | Shiitake mushroom caps -- |
| (if using dried mush | ||
| Soak to reconstitute) | ||
| 1 | tablespoon | Finely minced garlic |
| 1 | tablespoon | Finely minced shallots |
| ¼ | cup | Red wine vinegar |
| ½ | teaspoon | Salt |
| Freshly ground pepper | ||
Directions
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 :