Name: Avocado, Tomato and Mushroom Salad
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

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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