Pickled Pine Mushrooms

Saffron Milk Caps Mushrooms

It’s mushroom season in the North East of Vic, where I live. As a rule I wait until the first rain after Easter, thats when the Saffron Milk Caps (Lactarius deliciosus) are in abundance. They are super high in vitamin D and perfect to boost immunity coming into winter. They are also beneficial at increasing bioavailability of minerals like potassium and magnesium.

In folk medicine Powder from dried saffron milk caps is used to prepare compresses that can be applied to sore spots and bruises. Cosmetic masks are prepared on the basis of mushroom powder, they help to
regulate the oily skin and relieve acne and acne breakouts. As a tincture they are used to combat colds and flu.
My favourite is frying them up while I’m in the Forrest and snacking on toasted bread with garlic and butter or pickling to preserve them for the coming winter months when I’m needing a boost of vitamin D.

My Pickled Pine Mushroom Recipe – I based it in parts so you can make it up to however many mushrooms you have

Ingredients:

2 parts Apple Cider Vinegar (ie. 400ml)

2 parts Water (ie. 400ml)

1 part Sugar (ie. 200g)

1 part EVO (ie. 200ml)

Pine Mushrooms (cleaned and sliced)

Whole native Pepper berry – 2 for each jar

Thyme – a sprig in each jar and 1 for the pot

2 bay leaves

A sprig of white pine tip with needles.

a few slices of orange peel

1 tsp of salt or a sprig of saltbush

garlic cloves – a slice for each jar

I added a sprinkle of Kunzea leaves as well, but this is optional.

Method:

  • Place everything except mushrooms in a pot and heat to a simmer. Add the mushrooms and continue to simmer for a minute or two.
  • Add a sprig of thyme and a couple of pepper berries to some sterilised jars.
  • Using tongs or a slotted spoon, fish out the mushrooms and pack them into the prepared jars. Cover with the liquid, making sure the mushrooms are submerged and the garlic is evenly dispersed through the jars. pop the lids on and let cool.

Like everything foraged, please be careful when harvesting mushrooms and only take those that you are familiar with.

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