Recipe: Mediterranean Style Mushrooms (using tomatoes, celery, garlic and lemon)

MEDITERRANEAN STYLE MUSHROOMS

6 oz tomatoes, skinned, seeded and finely chopped
1 oz celery, cut in half
1 garlic clove, crushed
8 oz button mushrooms, wiped
2 tbsp olive oil
1 tbsp lemon juice
1 sprig of parsley
1 bay leaf
1/4 pint water (1/2 cup)
1/4 tsp salt
ground black pepper (to taste)
1 tbsp chopped parsley

Place tomatoes, celery, garlic, oil, lemon juice, parsley sprig, bay leaf, water, salt and pepper in a pan. Bring to a boil and simmer, uncovered, for 5 minutes.

Add the mushrooms and simmer, uncovered, for a further 5 minutes. Remove the celery, parsley and bay leaf.

Using a slotted spoon, divide the mushrooms between 4 small plates; set aside.

Boil the liquid rapidly until it has been reduced by half, about 5 minutes. Spoon over the mushrooms and sprinkle with parsley.

Makes 4 servings
Source: New and Natural Vegetables by Elizabeth Brand