Vegetarian Lunch after Foraging: Amethyst Deceiver Risotto and Kale Salad

Foraged amethyst deceiver, laccaria amethystinaAs you know, I love foraging.

After doing a lot of research, I finally spotted an edible mushroom I recognised: it’s called the Amethyst Deceiver or Laccaria amethystina.

This type of mushroom is mild in taste so I used plenty of garlic to give it flavour. Then I had a brainwave and thought of combining kale with a Granny Smith crunchy apple for a refreshing salad.

Amethyst deceiver risotto

AMETHYST DECEIVER RISOTTO

INGREDIENTS:

6-8 amethyst deceiver wild mushrooms
1 tablespoon olive oil
50 grams risotto rice
3 cloves of garlic
salt

METHOD:

Sautee’ the garlic, crushed, with the olive oil for 1 minute, then add the mushrooms, crunched with your fingers (they are very brittle). Fry for 2 more minutes, then add the rice and cook for a further 1 minute. Add boiling water and salt  to season. Aim to cover the rice only slightly with water, then add more water as it evaporates. The risotto should be ready within 20 minutes (check cooking instructions on the rice packet).

Kale and apple salad

KALE AND GRANNY SMITH APPLE SALAD

INGREDIENTS:

100 grams chopped kale
1 Granny Smith apple
1 tablespoon olive oil
juice of 1/2 lime
salt to season

METHOD:

In a bowl, scrunch the kale leaves with the lime juice, salt and olive oil. Keep crunching (or should I say “massaging” considering I am a massage therapist?) until the kale changes colour to a more vibrant, deeper green. Grate the apple and add to the kale, then mix thoroughly.

Picture credits: Paola Bassanese

Recommended reading: Strictly Walk Slimmer