Avocado, Tomato & Mushroom Salad
Avocado, Tomato and Mushroom Salad recipe
Yield
6 servingsPrep
15 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each | italian plum (roma) tomatoes |
|
| 2 | each |
avocados
cut in half, seed removed, peeled |
|
| ⅓ | cup | olive oil, extra-virgin |
|
| 12 | medium | mushrooms, shiitake |
*
|
| 1 | tablespoon |
garlic
finely minced |
|
| 1 | tablespoon |
shallots
finely minced |
|
| ¼ | cup | red wine vinegar |
|
| ½ | teaspoon | salt |
|
|
black pepper
freshly ground |
*
|
Directions
Slice the tomato and peeled avocados 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.
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