QandAs: Food

Avocado, Tomato and Mushroom Salad

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.

You now know how to make Avocado, Tomato and Mushroom Salad! Be sure to comment on this recipe below.