sautéed pine mushrooms, pickled rye grains & goat curd
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Author:
Almay Jordaan, Neighbourhood Wine
Servings
4
Pine Mushrooms (or Saffron Milk Caps) are a seasonal mushroom that grows in mid-to-late autumn, so get out there and forage (or just head to your local farmers market) and enjoy this brilliant dish from Almay Jordaan at Neighbourhood Wine.
Ingredients
- Mount Zero Frantoio Extra Virgin Olive Oil
-
4 large pine mushrooms, cleaned and slices into large pieces
-
100g Mount Zero Biodynamic Rye, cooked according to packet instructions
-
100ml Mount Zero Chardonnay Verjus
- 20g sugar
-
5g Mount Zero Pink Lake Salt
- 2 garlic cloves, sliced paper thin
- 100g goat or sheep’s curd
-
Red elk or lamb’s lettuce leaves, to finish
Directions
Melt the sugar and salt into the vinegar, and mix with the rye grains.
Gently fry the garlic in a large splash of olive oil and add the mushrooms, seasoning them with pink lake salt and pepper as you cook.
When mushrooms are just cooked through, add pickled grains and toss pan to combine with mushrooms.
Spoon out onto a plate, and serve with curd and fresh leaves as a light salad or entrée.