1 1/4 lb. mushroom caps
3 tbsp. butter
1 clove garlic, pressed
1 tsp. dried tarragon leaves
1/2 tsp. salt
1/4 tsp. black pepper
3 med. tomatoes, peeled, seeded & diced
1 tbsp. finely chopped parsley
4 slices bread, butter & crust removed

Heat oil in skillet. Add mushrooms and garlic. Saute 2 to 3 minutes until mushrooms are browned on one side. Turn mushrooms, sprinkle with salt, pepper and tarragon. Add tomatoes. Turn heat to high. Cook until tomatoes are thoroughly heated. Serve onto serving platter. Sprinkle with parsley. Keep warm. Add buttered bread to frying pan. Toast on both sides. Serve with mushrooms.