Sautéed seasonal mushrooms, pickled rye grains & goat curd

Almay Jordaan / Neighbourhood Wine, Serves 4

Ingredients

4 large seasonal mushrooms such as saffron milk caps

100g Mount Zero rye grains, cooked through (takes some time)
100ml sweet chardonnay vinegar
40g sugar
5g salt

2 garlic cloves, sliced paper thin
100g goat or sheep’s curd
red elk or lamb’s lettuce leaves to finish

Method

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.

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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.
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