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William Beveridge
Avocado, Tomato and Mushroom Salad
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(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
Salads
4
Servings
INGREDIENTS
2
Tomatoes (hot-house or beefsteak) OR 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
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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