Marynowane rydze
Mleczaj rydz (Lactarius deliciosus), commonly called just rydz, after its orange-reddish color, is the saffron milk cap or red pine mushroom. It can be found almost on the entire European continent, but is rarely given as much attention as in the Polish cuisine. In fact, in Poland it is considered the finest mushroom, along with the porcino mushroom (Boletus edulis). It is often requested and highly appreciated for its taste, which evolves into spicy notes, especially when marinated.
The saffron milk cap has been mentioned as a specialty in Polish culinary texts for centuries. The Polish passion for picking wild mushrooms is a deeply rooted element of the country’s culture and few European countries share it to any extent. Anthropologists tent to consider it a remnant from the times of the hunter-gatherer society.
The saffron milk caps are marinated, as are other mushrooms, in a mixture of vinegar, water, salt, and sugar, Then, they are enriched with aromas like onion, garlic, black pepper, bay leaf, or Jamaican pepper, according to the family recipe and taste.
The marinated mushrooms are eaten as an antipasto or in the form of “zakąski,” that are small bites, while enjoying beer or vodka.
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