Too bad for you if you don't like mushrooms. The perfect dish to compliment autumn.
Nutrition:
All mushrooms are fungi that produce spores. These spores allow them to travel from one surface to another one. There are different types of mushrooms. Some of them are dangerous to eat and can release toxins called mycotoxins that cause side effects in humans. However, there are types of mushrooms such as chanterelles, porcini, champignon, ect, which are edible and very delicious. Foraging for mushrooms is an autumn activity and it is quite common in Europe. However, it is very important to be experienced in order to avoid misidentification. Two of the deadliest mushrooms in the world are the death caps and the destroy angels. They both belong to the Amanita genera. Here are some tips to recognise them: the death caps have a 6-inch wide sticky cap; the destroy angels have a very similar white cap that looks attractive.
On the other hand the edible mushrooms have many beneficial properties: they contain a potent antioxidant; selenium, which supports the immune system and prevents damage to tissues and cells. It is also very good for thyroid function. Therefore, it is recommended for those suffering from hypothyrodism and hyperthyrodism. They are also one of the few non-animal sources of food that contain vitamin D which is essential to maintain bone health and strong muscles. Some studies have also shown a positive association between vitamin D consumption and a lower risk of COVID-19. It is also interesting to notice that some studies have found that certain cooking methods can improve their nutritional content: microwaving or grilling for a short time increases their nutrients and vitamins.
What You Need:
70 g of chanterelles
1/2 stock cube
1 teaspoon of olive oil
1/2 onion
90 g of rice
500 g of water
Allergens: celery and gluten
Method:
1. Remove the end of the stem and wash your chanterelles in cold water
2. In a big pot, fry your onions and gently add your mushrooms
3. Stir for 5 minutes and then add your rice
4. Add one ladle of vegetable broth and whisk
5. After 5 minutes, add another ladle of vegetable broth and continues until your risotto is ready
6. Serve warm with a pinch of parsley for a fresher flavour
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