2 Tomatoes -(hot-house or beefsteak) OR 4 - 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 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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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