Salad Armenienne. (Mushroom Salad)

A really surprisingly nice french salad lifted from an Elizabeth David book.
Fry sliced mushrooms with a few slithers of garlic and bacon cut into small pieces.
Add a small glass of red wine boil for a minute then reduce the heat and simmer for another two or three.
Take off the heat, stir in chopped parsley and leave to cool, but do not refrigerate as really cold will kill the flavours.
Dress chopped celery and red pepper in a good oil, seasoning and some white wine or tarragon vinegar and spoon the mushroom mixture on top before serving.