6 oz Tomatoes, skinned, seeded &
-- finely chopped
1 oz Celery, cut in half
1 ea Garlic clove, crushed
8 oz Button mushrooms, wiped
2 tb Olive oil
1 tb Lemon juice
1 ea Sprig of parsley
1 ea Bay leaf
1/4 pt Water
1/4 ts Salt
Pepper, to taste
1 tb Parsley, chopped
Place tomatoes, celery, garlic, oil, lemon juice, parsley sprig,
bayleaf, water, salt & pepper in a pan. Bring to a boil & simmer,
uncovered, for 5 minutes.
Add the mushrooms & simmer, uncovered, for a further 5 minutes.
Remove the celery, parsley & bay leaf.
Using a slotted spoon, divide the mushrooms between 4 small plates.
Boil the liquid rapidly until it has been reduced by half, about 5
minutes. Spoon over the mushrooms & sprinkle with parsley.
