Ingredients
- 12 shiitake mushroom caps
- 6 tomatoes (plum)
- 2 avocados
- 1 shallots (finely minced)
- 3/8 c virgin olive oil
- 1/4 c wine vinegar (red)
- 1 tb garlic (finely minced)
- 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