This is a recipe that was shown to me by a Thai chef. It tastes fantastic.

2 or 3 shallots, chopped;
2 or 3 cups thinly sliced shitake mushrooms;
2 or 3 cups veal stock;
Tomatoes, sliced into thick slices (1/2 inch or so);
Walnut oil;
salt and pepper to taste.

Saute the mushrooms and shallots in walnut oil with some salt and pepper until the mushrooms shrink quite a bit. Deglaze the pan with the veal stock and let it reduce a bit. Let the mixture cool slightly. Place four slices of tomato flat onto each serving plate and pour the veal stock/mushroom/shallot mix over top and serve while very warm.

Sounds good Dennis. I don't have access to any veal stock - without making my own, do you know any place that sells the stuff?

Since you're a local you may know the origin of the recipe. This came from Tony at Alisa Cafe when they were in Upper Darby. Anyway, I generally don't make veal stock either but, I buy it on the web. I have had great luck with Aromont veal stock or veal stock with roux. It's expensive but you don't need to use a lot. You want the "sauce" to be thin to permeate the tomatoes.