Sautéed Pine mushrooms, pickled rye grains & goat curd

Almay Jordaan / Neighbourhood Wine, Serves 4


Mount Zero Frantoio Extra Virgin Olive Oil
4 large pine mushrooms
100g Mount Zero Biodynamic Rye Grains, cooked through (takes some time)
100ml Mount Zero Verjus
20g sugar
5g salt
2 garlic cloves, sliced paper thin
100g goat or sheep’s curd
Red elk or lamb’s lettuce leaves to finish


Melt the sugar and salt into the vinegar, & mix with the grains. 

Clean the mushrooms thoroughly and slice into large pieces.

Gently fry the garlic in a large splash of Mt Zero Frantoio oil and add the mushrooms, seasoning them with some S&P 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.

Image - James Williams
Pine Mushrooms (or Saffron Milk Caps) are in season right now, 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.

Recipe Ingredients from the Mount Zero Range