| 1/2 lb
mushrooms 1 Tbsp chopped parsley 1 small garlic clove, finely minced 1/4 cup lemon juice 1/3 cup vegetable oil |
1 Tbsp white
tarragon vinegar 1 tsp salt Freshly ground pepper to taste 2 ripe avocados |
| Trim mushrooms and slice
thinly. Put in bowl with parsley and garlic and toss lightly. Add lemon juice,
oil, vinegar, salt, and pepper, and toss again. Peel avocados, cut in half, and
remove pits. Cut into 1/2-inch slices and gently toss with mushroom mixture.
Cover tightly and chill 1 to 6 hours before serving. Makes 6 servings.
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