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16 responses to “Polish Salted Mushrooms”

  1. David

    Interesting. I’ve gotten the salted Polish ones at the market before but never thought to make my own. Thanks for the procedure!

  2. Liss

    Well, I love mushrooms and I’ve got a pickling crock standing empty, so this sounds like something I definitely need to try!

  3. Oron

    In Moscow I had he “Royal Lactarius” done this way that was INCREDIBLE! I think they were Lactarius rubrilacteus (the bleeding milkcaps) which are delicious on their own and give Lactarius a new hope!

    I have always wanted to try this style with the peppery Lactarius that explode around our coast live oaks. Apparently a Finnish delicacy…

  4. Magdalena

    As I wrote on Facebook, your recipe is very special . it’s true that we pickle cucumbers or beets or other vegetables in brine (with dill weed, spices, garlic etc). Mushrooms may also be pickled this way, however in shops in Poland one will find forest mushrooms pickled in the mixture of vinegar and water, juniper berries, onions, carrots, bay leave.
    I forwarded you recipe to my father, who spent several years in British Columbia and in California (LA) – he had milk caps mushrooms pickled in salt once in his life – in Moscow in 1974 ! Pickles in salt are called KISZONE, KISZONKI and in vinegar – MARYNOWANE. We often pickle milk caps in the summer, but always in vinegar. Next summer I will definitely try your recipe – but I would say that our Polish specialty are those milk caps which are pickled in vinegar (“MARYNOWANE”). Kind regards from Kraków, Poland !

  5. David Walbert

    This is interesting — I’ve seen 19th-century recipes (mostly English) for pickled mushrooms but always involving vinegar. And never involving quite this nice a combination of herbs and spices.

    While poking around for old recipes I found a note in an 1824 book that salted (I assume that meant fermented) mushrooms were commonly made in Russia, and were “particularly useful for the fast, dressed with hemp oil by the peasantry, or olive oil for the nobility.” The Orthodox religion has frequent and demanding fasts, I believe, so I guess this was a good meat substitute. The English doctor who related this had to offer a stern warning, though: “Mushrooms eaten in great quantity overload and derange the stomach, cause oppression of the breast, distention and flatulency, which finish by nausea and vomiting, and sometimes by a diarrhea; or by causing indigestion and want of appetite.” Sounds like somebody who needed a decent mycologist.

  6. Stephanie Gaignat

    Could you actually can (jar processed) these mushrooms for use later?

  7. Jim

    I can understand the concern about heat-volatile mycotoxins, but why would there be any special concern about listeria in mushrooms than in any other raw fermentation such as fermenting cabbage for sauerkraut or kimchi?

  8. Magdalena

    Hello, that’s me again. A really good cookbook about Polish cusine is this one: http://www.amazon.com/Polish-Cookery-Bestselling-Cookbook-American/dp/0517505266/ref=pd_sim_b_2. It is the translation of one of the most famous Polish cookbooks, written by Marja Ochorowicz Monatowa. Polish Cookery by Marja Ochorowicz Monatowa contains 2200 rustic, peasants and bourgeois recipes, had been edited at the end of the XIXth Century, and was then reprinted several times before the Second World War. In the 1950’s, the book was translated into English and published in the United States. One more thing about pickling mushrooms Polish style: we ALWAYS precook mushrooms. I have just checked that there is a recipe for salted milk caps mushrooms in this book. However, nowadays we pickle mushrooms in vinegar, as I wrote before.

  9. IF

    My dad often pickled this one
    http://en.wikipedia.org/wiki/Lactarius_turpis
    In Germany plentiful as it is considered inedible, but choice after marination. I think it can stay in the jar for the winter. Good texture, not too much flavor. Served typically as a salad after a bit of soaking, with chopped onion, pepper, oil and vinegar.

  10. IF

    I asked my dad. He boils them briefly, pours this water away. The pot is also sterilized. For spicing one may also use leaves of black currant or leaves of sour cherries between the mushrooms during fermentation.

  11. Sean

    Still waiting to see this on PD. :)

  12. erica

    Hank, I had success doing this exact thing, except less fancy, and without boiling, a couple years ago. I put wild black currant leaves in mine: http://wildfoodgirl.com/2011/lactarius-deliciosus-is-fine-with-me/

  13. Ben

    Oron,
    I would guess that when you are talking about the peppery lactarius growing under the Coastal Oaks – it is probably the Golden Milk Cap (lactarius alnicola – http://bcharny.smugmug.com/WildMushrooms/Golden-Milk-Cap/7306757_T8PWwR#!i=469954083&k=vnRrRTH). If so, they can be pickled and the results are delicious (we pickle them ever year).
    You should soak them in cold water for three days, changing water twice a day (clean them before soaking). Make sure all the mushrooms are submerged. This will remove the sharp peppery taste. Then follow your favorite pickling recipe.

  14. Danja

    Just checking out the salted lactarius recipe and thought I’d add a comment from downunder, Australia. Lactarius deliciosus grow here in introduced pine plantations, erupting in early autumn after rain. They can grow to quite enormous sizes, dinner plate’sh, in good years. This year, being unusually warm and dry, they are out, but small and fewer in number. I grew up with my Finnish mother, who lived in Russia before WWII, salting these mushrooms. Only in salt, no spices. She would weight them down in a crock interleaved with plenty of salt. To use them, they would be rinsed and soaked of excess salt, minutely diced, mixed with sour cream and very finely diced onion and eaten as a salad- a very Russian style as I understand it. And lovely with black bread. The Lactarius grow simultaneously with Suillus Luteus, which are lovely dried- peel away the sticky cap, slice very finely and dehydrate to a biscuit stae- keep indefinitely and have a wonderful aroma, terrific for sauces. Thank you for your recipe, this year I’ll add the spices.

  15. John

    I have a small 5 acre block on the outskirts of Daylesford which has a small clutch of pine trees planted by a previous owner to line the entrance drive. Every second year or so – I’m blessed with a 3-4 kilos of these golden treasures, but I would never waste their delicate nutty flavour by pickling them. My preferred recipe can be found at the following link. http://www.tasteofharmony.org.au/recipes/view/405

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