Here is a panorama of things Poles pickle: from gherkins through fermented-flour soup, all the way to pickled saffron milk-cap mushrooms. To quote the poet ... In one of his books, he serves the ...

It is not only a matter of money. Gourmets, who appreciate quality products and care about where their food comes from, spend some of their free time making their own food stock for winter. Pickled ...

The restaurant quick-pickled the precious mushrooms, letting acidity and salt ... mushroom stock as a by-product. That stock is then used to cook the oats. Stir in some miso for added umami.