sautéed pine mushrooms, pickled rye grains & goat curd
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.
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Almay Jordaan, Neighbourhood Wine
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.
