Avocado, Tomato And Mushroom Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Tomatoes, (hot-house or
Beefst,
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 mush
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, cov
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
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, cov
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp