Polish Orange Milk Mushroom – proper name Lactarius Deliciousus – in polish just ‘rydze’ – are popular wild edible mushroom that Poles harvest in the fall. It is just about time now, from late September to October that these are in season. I was never a huge fan of mushroom picking – first because I only know few mushroom for sure, second – because I could never find one. Recently, on the walks with my dogs to the woods, I just see them and pick, then make sure with my neighbor – local villager - who knows all about wild mushrooms – and fry fresh or pickle.

SERVES: 4-6 jars

PREP TIME: 15 min

NEED: 6 1-cup jars, 3 liter / quart pot, 1 liter / quart pot

INGREDIENTS:

1. 500g wild orange milk mushroom, cleaned (see here)
2. 1/2 cup vinegar
3. 1/2 cup water
4. 1 tsp salt
5. 1 tsp sugar
6. 1 small onion
7. 6 garlic gloves
8. Spices:
   1. 6 bay leaf
   2. 12 allspice
   3. 3 tsp mustard seeds

RECIPE:

1. Bring to boil 2 liters of water in a large pot, add mushroom and cook on medium heat for 5 minutes
2. In each jar, prepare spices (1 bay leaf, 2 all spice, 1/2 tsp mustard seeds), 1 garlic clove and 1 layer of onion (ingredients #6-8)
3. In a small pot, bring to boil vinegar, water, salt and sugar (ingredients #2-5)
4. Using a spoon, pack as many mushroom as you can in one jar
5. Cover mushroom with hot liquid and let cool.
6. Seal the jar and let marinade for 5 days.
7. Store for months in dark place (like cabinet).

PAIR WITH: salads, bread, eat on the side, with sandwich, as snack or finger food, with cheese platter