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