RECIPE & FOOD PREPARATION BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
4 cups wild pine mushrooms, sliced or torn into bite-sized pieces
2 cups shiitake mushrooms, sliced or torn into bite-sized pieces
lemon thyme sprigs
3 cups Stoneleigh Wild Valley Sauvignon Blanc
salt and freshly ground black pepper
Large frying pan
Light your fire 30 minutes before you are ready to cook and let it burn down until you obtain a medium heat. You want nice hot coals to cook these delights in.
Place the mushrooms and lemon thyme in a large frying pan with a good knob of butter and season well with salt. Place the pan on the fire and allow the butter to melt into the mushrooms.
Toss the mushrooms and add 1 cup wine. Cook until the mushrooms have absorbed the liquid, then repeat the process twice more. You want the mushrooms to cook for about 20–30 minutes – pine mushrooms are quite fibrous and need to soften in the wine. Season to taste and serve with the Hung Pork.