Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is a great way to serve and show off a selection of mushrooms, especially if you have been down to the woods yourself. If you're a bit of a gardener and a forager, then you can make a virtually free starter.
200g or so of wild mushrooms, cleaned, and cut if they are large
2tsp olive oil
A good knob of butter
Salt and freshly ground black pepper
A couple of handfuls of small salad leaves and herbs
For the dressing
1tsp sherry vinegar
4tsp walnut or hazelnut oil
tsp caster sugar
Heat the olive oil in a frying pan and cook the mushrooms for 3-4 minutes on a medium heat – seasoning as you go – until tender. Then add the butter and keep them warm. Whisk all of the ingredients together for the dressing. Arrange the leaves and mushrooms on serving plates and spoon over the dressing.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments