Forest treasures in vinegar may eventually get boring. That’s why we present the recipe for Podhale-style mushrooms. There is no need for marinating, pickling or stewing. We do not use excess spices, but use other ingredients that make the mushrooms creamy and retain their natural flavor.
The main ingredient of Podhale-style mushrooms is… butter. This is what makes them so delicious. Riga mushrooms taste the best because they have firm caps, an intense aroma and a beautiful, rusty-orange color. When fried in butter, they gain a nutty flavor.
Other species also go well with butter, such as butter mushrooms, chanterelles and bay boletes. However, do not choose small and damp specimens, as they may fall apart during processing. Before the whole process, let’s not forget to thoroughly clean the forest treasures.
What ingredients do we need to make Podhale-style mushrooms? Here is the list:
- 1 kg of fresh mushrooms;
- 1 onion;
- 250 g of butter;
- bay leaves – 2 pieces per 1 jar;
- salt as desired.
First, cut the larger ones in half and we leave the small ones whole. Peel the onion and chop finely.
Then melt the butter in a pan and add the onion – fry it until it turns translucent. Then we add mushrooms – Fry them over medium heat, stirring occasionally – they should release the water and brown slightly. Season everything with salt to taste.
In the next step, we put fried mushrooms and onions into sterilized, dry and hot jars, leaving 2 cm of space from the cap. Then pour butter from the pan over them and add bay leaves.
Close the vessels tightly and pasteurize them in water at 90 degrees Celsius for 60 minutes. Then we place the Podhale-style mushrooms upside down on the counter and repeat the pasteurization process on two consecutive days. When they cool down, we move them to a cool and dark place.
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