A recipe for Avocado Tomato and Mushroom Salad. Follow the simple recipe instructions for Avocado Tomato and Mushroom Salad shared by other home cooking experts.
Ingredients
2 Tomatoes (hot-house or beefsteak) OR 4 Plum tomatoes2 Avocados; cut in half, seed removed, peeled
1/3 c. Virgin olive oil
12 med. Shiitake mushroom caps (if using dried mushroom caps, soak to reconstitute)
1 Tbs. Finely minced garlic
1 Tbs. Finely minced shallots
1/4 c. Red wine vinegar
1/2 Tsp. 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, 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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
