Mushroom Salad     Serves 2  
 

• 2  Ounces fresh mushrooms
• 6  Ounces ripe tomatoes
• 1  Tablespoon olive oil
• 1  Clove garlic, finely minced
• 1  Tablespoon fresh basil, chopped
• ½  Ounce Fontinella cheese or sharp Provolone
• ¼  Red onion
• Salt

 
   
 
 
 
     1. Cut the tomatoes, mushrooms and red onion in half. Slice them as
          thin as possible. Place them in a bowl.
 
     2. Slice the cheese into bite size pieces and add them to the bowl.
         Add the olive oil, garlic, basil and salt. Toss
         to coat evenly.
 
     3. Refrigerate the salad and allow it to marinate for 1 hour.
         Serve chilled.
 
 
 
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