HORS D'OEUVRE MUSHROOMS 1 pound tiny buttom mushrooms 5 T olive oil 2 T butter 4 minced shallots 1 clove garlic, pressed 1 T minced parsley 6 T French  (Vinaigrette) dressing 3 peeled sliced cold boiled potatoes 2 large chopped peeled ripe tomatoes 4 lettuce leaves Place lettuce leaves on 4 plates, top with chopped tomatoes surrounded by sliced potatoes. Saute the whole tiny mushrooms in olive oil for 5 minutes.  Add butter. Mix shallots, garlic and parsley and sprinkle over mushrooms. Cook 1 minute, remove from fire, and thoroughly stir in the Vinaigrette dressing.  Pour the hot mushroom mixture over the tomatoes and potatoes.