I did not want to cook an elaborate meal just for one. I had some lovely, firm chestnut mushrooms which I bought in the bio-supermarket and a leek left over from the risotto recipe. Both really lend themselves to a creamy sauce. You can buy soya cream in many supermarkets in the UK and in bio-supermarkets in Germany. It is worth keeping a small carton in the cupboard as it can be used in many dishes and served with fruit as a dessert.
Total time 15 minutes
Half a large leek thinly sliced
Two handfuls of chestnut mushroom thickly sliced
A tablespoon of soya cream
Olive oil for sautéing
A large pinch of curry powder
Half a clove of garlic
Salt and pepper to taste
A large sliced of multigrain bread toasted
Chopped fresh parsley to finish
Gently heat the oil in a shallow pan and sweat the leeks until they are becoming soft. Add the mushrooms, garlic and curry powder and cook for about 7-8 minutes, stirring occasionally. When the vegetables are cooked, pour in the cream and stir through so that all of the veg are covered. In the meantime prepare the toast. Serve the mushrooms and leeks on top of the toast and garnish with parsley.