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.
- Author
- Almay Jordaan, Neighbourhood Wine
- Servings
- 4
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.