---------- Recipe via Meal-Master (tm) v8.02
  
       Title: AVOCADO, TOMATO AND MUSHROOM SALAD
  Categories: Salads
       Yield: 4 servings
  
       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.
  
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