Preheat oven to 375 degrees Fahrenheit. Cut the mushroom into ¼-inch thick rounds, place in a big bowl. Place the mushroom on a baking place, sprinkle with oil, garlic and salt, and bake for about 20 minutes or until soft. While you are waiting for the mushroom, cut the tomato into ¼-inch thick rounds. Use a blender to puree the corn, adding a little water during the process. (Don’t add too much or it would become soup instead of puree.) Place the corn puree into separate serving bowls, then put a tomato slice in each bowl. Put a mushroom slice on top of each tomato slice. Sprinkle fresh basil on top of the mushroom, and season with ground pepper if you like.