Recipe for Avocado, Tomato and Mushroom Salad

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 x	Tomatoes (hot-house or beefsteak) OR
4 x	- Plum tomatoes
2 x	Avocados, cut in half, seed removed, peeled
1/3 cup	Virgin olive oil
12 med	Shiitake mushroom caps (if using dried mushroom caps, soak to reconstitute)
1 tbl	Finely minced garlic
1 tbl	Finely minced shallots
1/4 cup	Red wine vinegar
1/2 tsp	Salt

Instructions:

Instructions: 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.

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