Categories: Appetizers, Snacks, Vegetables 
      Yield: 4 servings 
  
      6 oz Tomatoes, skinned, seeded & 
           -- finely chopped 
      1 oz Celery, cut in half 
      1    Garlic clove, crushed 
      8 oz Button mushrooms, wiped 
      2 tb Olive oil 
      1 tb Lemon juice 
      1    Sprig of parsley 
      1    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. 
   
  Elizabeth Brand, "Vegetables"