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 really good way to serve mushrooms – simple, quick and a perfect first course or light supper if accompanied by a salad comprised of autumn leaves and perhaps just a little walnut oil.
200g/7oz porcini
150g/5oz girolles
40g/2oz unsalted butter
3 stalks of marjoram, leaves only
1 clove of garlic, peeled and chopped
A pinch of sea salt
1 tbsp crème fraîche
4 slices of crusty peasant-style bread, such as pane Toscana or ciabatta
1 whole clove of garlic
1 tbsp extra-virgin olive oil
A pinch of sea salt
Wipe the mushrooms thoroughly then slice the porcini into quarters lengthwise but leave the girolles whole. Place a pan over a medium heat and add the butter.
Once the butter has begun to foam, add the porcini and cook for a minute or so without stirring, then add the girolles and marjoram, garlic and a little salt.
Cook, stirring only once or twice, until the mushrooms have softened and thoroughly cooked. Add the crème fraîche and stir well, turning up the heat slightly as you do so.
While the mushrooms are cooking, grill the bread until golden-brown on both sides. Remove from the heat and very gently rub with the garlic, drizzle over the olive oil and season with the salt. Spoon over the mushrooms and serve while the mushrooms are still warm.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments