Avocado~ Tomato & Mushroom Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Tomatoes, (hot-house or beefsteak) OR
4: - Plum tomatoes,
2: Avocados, cut in half, seed removed, peeled
1/3 cup: Virgin olive oil,
12 medium: Shiitake mushroom caps, if using dried mushroom caps, soak to reconstitute
1 tbsp: Finely minced garlic,
1 tbsp: Finely minced shallots,
1/4 cup: Red wine vinegar,
1/2 tsp: Salt,
Freshly ground pepper,
Directions:
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 from luhu.jp
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 from luhu.jp
Tags
Salads