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Avocado Tomato and Mushroom Salad

2 each tomatoes beef steak or hothouse
2 each avocados cut in half, peeled and seeded
13 cup olive oil, extra-virgin virgin olive oil
12 medium mushrooms, shiitake mushroom caps, if using dried mushroom caps soak to reconstitute
1 tablespoon garlic finely minced
1 tablespoon shallots finely minced
1/4 cup red wine vinegar
1/2 teaspoon salt
1 x black pepper freshly ground


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.

Source: recipeland.com