This is not so much a recipe as an idea.
The big meaty mushrooms make this a meal that even the most hardened carnivores find satisfying. For each person you will need
1 English muffin
2 Portabello mushrooms
grated cheese of your choice
salt and pepper.
First finely slice the leek discarding the coarse end, but using as much of the green top as you can. Sweat it down in a hot pan with some butter. Don’t allow it to colour, you are looking for tenderness without browning. A tiny splash of water will help this is things look as if they are going to catch.
Add a spoonful of flour and allow it to cook for a while to remove the raw taste; then add the milk stirring all the time until you have a thick sauce. Season well with salt and pepper then set to one side.
Now cook the mushrooms. Don’t peel them, just wipe them clean with a damp towel, remove the stalk and discard. Fry them in a very small amount of butter, they should be done, but retain a good firm texture.
Now split the muffin in half and toast it on both sides.
Place a mushroom, gills up, on each muffin half and fill the cavities with the leek mixture. Generously sprinkle with the grated cheese, put them on a baking sheet and into a hot oven until the cheese has melted and golden.
Serve with a small green salad.
These are very filling and one each could be enough for a lot of people.
There are loads of delicious variations on this theme. Try filling the mushrooms with creamed spinach seasoned with freshly grated nutmeg. Or slip a poached egg in and coat with a good cheese sauce.
For those who don’t feel its a meal without some meat, add bits of chopped crisp bacon to the leek mix or slip a thick slice of ham under the mushroom before filling with your favourite mix.
There must be dozens of good things that can be used.