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"