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"
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