Recipe - Avocado Tomato And Mushroom Salad

2 Tomatoes
(hothouse or beefsteak) OR
4 Plum tomatoes
2 Avocados; cut in half,
seed removed, peeled
1/3 cup Virgin olive oil
12 md Shiitake mushroom caps
(if using dried mushroom
caps, soak to reconstitute)
1 tablespoon Finely minced garlic
1 tablespoon Finely minced shallots
One fourth cup Red wine vinegar
One half teaspoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini