Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Tomatoes
-(hot-house or beefsteak) OR
4 - Plum tomatoes
2 Avocados; cut in half,
- seed removed, peeled
1/3 c Virgin olive oil
12 md Shiitake mushroom caps
-(if using dried mushroom
-caps, soak to reconstitute)
1 tb Finely minced garlic
1 tb Finely minced shallots
1/4 c Red wine vinegar
1/2 ts Salt
Freshly ground pepper

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

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