Autumn Mushroom Lard Spread with Rydze (Saffron Milk Caps)
Lard Spread with Saffron Mushrooms is a seasonal treat in Poland, especially enjoyed in the fall when rydze (saffron milk cap mushrooms) are in season. They are nowadays rather rare in Poland, so dishes with Rydze are considered a treat. Lard Spread with Saffron Mushrooms captures the rich, earthy flavor of these mushrooms for later, allowing you to enjoy the taste long after the season has passed. The crispy lard bits and savory fat from this spread can be used to enhance the flavors of potatoes, soups, and sauces. Traditionally, it’s enjoyed on a thick slice of bread topped with a Cucumber Fermented in Brine (ogórek kiszony).
Ingredients:
- 300 g pork fatback
- 200 g pork jowl or fatty pork belly
- 1 large onion, finely chopped
- 1 apple, peeled and chopped
- 2 garlic cloves, chopped
- 150 g fresh saffron milk cap mushrooms (rydze), cleaned and cut into smaller pieces
- salt and pepper to taste
Instructions:
- Render the fat: Dice the fatback and jowl (or belly) into small pieces. Place them in a skillet or a saucepan and cook over low heat until the fat is rendered and the bits are golden and crispy.
- Add the onion and apple: Add the chopped onion to the hot fat and cook over low heat until it becomes translucent and slightly golden. Add the chopped apple and cook until softened.
- Add the garlic: Stir in the chopped garlic and cook for about a minute, being careful not to burn it.
- Cook the mushrooms: Finally, add the prepared rydze mushrooms. Sauté everything together for 5–7 minutes, until the mushrooms are soft and infused with the lard’s flavor. Season with salt and pepper to taste.
- Cool and store: Pour the finished spread into a clean jar and allow it to cool. Store in the refrigerator and enjoy spread on bread, or use it to add a rich, smoky flavor to other dishes.
Enjoy Lard Spread with Saffron Mushrooms, smacznego!
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