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Polish Pickled Mushrooms

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By Linda Zeidrich

Posted July 23rd, 2007

This article is reprinted with permission from The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market, by Linda Ziedrich, (1999, Harvard Common Press)

The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

Servings:	Makes 1 Pint
Author Notes:	This mushroom pickle, my favorite, is also the least trouble to make. I fell in love with the recipe after trying it with some fried-chicken mushrooms (Lyophyllum decastes) that I found growing near the house one day. If you can't find fried-chicken mushrooms or identify them with certainty, use button or other firm-fleshed mushrooms. This spicy pickle would be very good with game.
Ingredients:	1 pound mushrooms, wiped clean with a damp cloth 1/2 cup chopped onion 2 bay leaves 2 teaspoons black peppercorns 1 teaspoon whole allspice 2 teaspoons pickling salt 1/2 cup water 1/4 cup white wine vinegar
Instructions:	Makes 1 Pint 1. In a nonreactive saucepan, bring all of the ingredients to a boil. Reduce the heat, and simmer for 15 minutes. Pack the mushrooms and their liquid into a pint jar. Let the jar cool. 2. Cap the jar. Store it in the refrigerator for several days before eating the mushrooms. Refrigerated, the mushrooms will keep about 3 weeks.