This is a fantastic recipe because you can make it for one or you can make it for twelve; there is not much of a difference. This is a recipe I got out of an Elizabeth David book. I served it at a dinner party, with some misgivings at its simplicity, but it was a great success
one large flat mushroom (like a portobello) from a store
1. Wipe clean your large flat mushroom and gently cut out the stem.
2. Sit it on a thin layer of salt on a plate until 12 minutes before you want to eat it.
3. Set the grill at a medium temperature. (Elizabeth David says you are going to "gently grill".)
4. Put a pat of butter in the centre of the mushroom and put it under the grill for ten minutes.
5. Periodically check the mushroom to see if it is drying out. If it is, add more butter.
6. Serve blazing hot on a little plate. It will have shrunk a bit.
According to Elizabeth David, the culinary apostle to the Anglo-Saxons, this is the very best way to cook mushrooms. It makes a splendid starter.