1 tablespoon olive oil
1/2 lb fresh button mushrooms
3 cloves garlic, finely chopped
1 tablespoon fresh basil
1 roma tomato; seeded and diced
3 tablespoons freshly squeezed lemon juice
1/2 cup water
salt and pepper to taste
1 tablespoon of fresh flat-leaf parsley

Heat the oil on low in a frying pan, then gently fry the mushrooms
for 2-3 minutes. Do not overcook. Sprinkle in garlic and basil,
then toss the mixture for a minute or two so that mushrooms are
well coated. Add the tomato, lemon juice, water, salt, and pepper.
Stir together and cook until the tomato softens. Remove from heat
and let cool. Garnish with chopped herbs. Serve with hot garlic
bread.