1986 MUSHROOMS PROVENCALE

1 tablespoon butter
1 tablespoon chopped shallots
1 clove garlic, minced
1 1/2 pounds tiny fresh mushrooms
1 tablespoon lemon juice
Salt, white pepper to taste
2 large tomatoes, peeled, seeded, sliced julienne
2 tablespoons olive oil
1 1/2 teaspoons chopped parsley

Saute shallots in butter until golden brown. Add garlic, then mushrooms (washed in a mixture of cold water and 1 tablespoon lemon juice). Add salt and white pepper to taste. Cover mushrooms and cook over high heat until all juice is absorbed.

Meanwhile, saute tomatoes in olive oil, season with salt and pepper. Put mushrooms in flat vegetable dish and top with tomatoes. Sprinkle with parsley. Makes 6 to 8 servings.

White House Executive Chef Henry Haller