Almay Jordaan / Neighbourhood Wine, Serves 4
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
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.
