Autumn has arrived and so too has the cooler weather. It’s early morning: Essentials chef Megan Chalmers begins exploring the pine forests of her native Beechworth region in High Country Victoria. After a few hours of foraging she brings home fungal gold: fresh saffron milk caps – perfect ingredients for crafting fabulous recipes and pickling.
Pickled Wild Pine Mushrooms (saffron milk caps) Method
The mushrooms are infused with flavours during the cooking process and can be eaten immediately but longer resting times will enhance favours.
Russian Pickled Mushroom SaladMethod
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