In the Autumn I amassed a fair amount of saffron milkcaps, Lactarius deliciosus, and decided to try preserving some of these to last until a rainy day. Following sound advice I simply removed the stipes and layered them with salt until covered. I was surprised by the amount of water that came out of such a firm fungi and I had to pour excess off every few hours. Once the moisture had been drawn out (48 hrs) I layered with the salt in sterilized jars, covering over with the mushroom water, sealed and popped away.
Taking inspiration from this method of preservation which is popular in Eastern Europe I decided to make Pierogi – Polish dumplings. A number of my students frequently tell me how wonderful these are and after a short discussion on fillings apparently it would be quite acceptable to use my safrons for this endeavour.
Pierogi
Ingredients
125g plain white flour
50ml boiling water
25ml cold water
1/2 teaspoon oil
1 pinch salt
6 medium sized salt cured saffron milkcaps
2 tablespoons sauerkraut
Method
Soak the mushrooms in fresh water
Sieve the flour into a large bowl (preferably glass)
Add the boiling water and stir with a knife. The dough will start to clump slightly – crumble these
Cover the bowl and set aside for 5 minutes
Add in the cold water and the oil. Mix with the knife, pressing against the side of the bowl until a dough begins to form
Knead for 5-10 minutes until you have a smooth dough with no cracks or lumps
Wrap in cling-film and set aside to rest
Dice the mushrooms into very small dice (3mm) and gently fry with oil and the sauerkraut. Set aside to cool
Roll out until very thin (2mm) on a lightly floured surface
Cut out using a pastry cutter or the bottom of a mug
Spoon a small amount of filling into the centre of each pierogi
Brush round with oil
Fold in half and seal, press down using a fork
Place in a container and freeze for 24 hours
Cook in boiling water for 6 minutes
Finish by frying on a medium heat until crisp on both sides
Note – any filling can actually be used depending on your preference. Worth making up a big batch for easy eating in the week!