Polish marinated porcini mushrooms

Boletus edulis, more commonly known as porcini (meaning a piglet, did you know that?!) used to be served only in the noble houses in the Old-Polish era. Polish name of this mushroom, borowik, means 'a forest mushroom' and the popular name calls it prawdziwek meaning a true mushroom', both stressing its royal status among Polish mushrooms (by the way, the English name is penny bun or cep and the French cèpe de Bordeaux). They have something aristocratic in their look and their firm flesh makes a great base for many dishes. Mostly it would be boletus in cream or soup of dried mushrooms. One of the favourite ones are the pickles which are said to be perfect to go with Polish vodka. Thus it is unbelievable that boletuses were introduced to New Zealand and the South Africa...

Marinated boletus (marynowane prawdziwki)

For a 200 ml jar

100 g cleaned mushrooms cut into pieces

1 small onion, halved and sliced

300 ml water

1 tsp salt

pinch of sugar

Bring the water with spices to boil. Add mushrooms and onion and cook slowly for half an hour. Drain.

Marinade:

300 ml water

200 ml table vinegar (10%)

1 tsp salt

1 tsp sugar

5 allspice grains

5 peppercorns

1-2 bay leaves

Bring the water with spices to the 

boil, simmer for 5 minutes. 

Place mushrooms in a warm sterlized jar and carefully cover with boiling marinade. Quickly screw the lid on and turn over the jar. Leave it upside down until cold. That way it should be sealed well (with the lid concave). However if you are not sure if the jar is airtight, you can pasteurize it by placing the jar in a pot and pouring over the water nearly to the lid, bringing to boil and boiling slowly for 10 minutes or so. Then take the jar out and leave to cool.

Let the mushrooms marinate at least for a month. It keeps really well and makes a good gift when visiting friends from other countries;-)

This recipe applies to many types of mushrooms, among others chanterelle or the bottom mushroom. Enjoy!