Yield: 6 Servings
|2||Tomatoes, red ripe --|
|1 teaspoon||Garlic -- minced|
|2||Avocados -- cut in half|
|1 tablespoon||Shallots -- minced|
|1 tablespoon||Finely minced garlic|
|¼ cup||Red wine vinegar|
|⅓ cup||Olive oil -- virgin|
|12 mediums||Shiitake mushrooms caps|
Recipe by: PRK Preparation Time: 0:30 Pepper -- fresh ground Slice the tomato and peel the avocado from stem to tip and fan on plates.
Just before serving, heat the olive oil in a medium skillet over medium hea add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallot vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato. Give a few turns of the peppermill over each salad as desired. Distribute the dressing equally on the salads.
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