Avocado Tomato and Mushroom Salad

• 2 each tomatoes beef steak or hothouse
• 2 each avocados cut in half, peeled and seeded
• 13 cup olive oil, extra-virgin virgin olive oil
• 12 medium mushrooms, shiitake mushroom caps, if using dried mushroom caps soak to reconstitute
• 1 tablespoon garlic finely minced
• 1 tablespoon shallots finely minced
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1 x black pepper freshly ground

1. SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on plates.
2. Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes.
3. Add the garlic, shallots, vinegar and salt.
4. Cook, covered, 1 minute more.
5. Remove the mushrooms and arrange over the avocado and tomato.
6. Give a few turns of the peppermill over each salad as desired.
7. Distribute the dressing equally on the salads.

tomatoes beef, avocados, olive oil, mushrooms, garlic, shallots, red wine vinegar, salt, black pepper

Taken from recipeland.com/recipe/v/avocado-tomato-mushroom-salad-4347 (may not work)