Fried Sauerkraut with Wild Mushrooms
In this sauerkraut recipe, I make some delicious, golden brown sauerkraut that pairs perfectly with crêpes or dumplings. I love this as a main dish or a side dish. My family makes a Christmas fried sauerkraut with wild mushrooms (porcini - penny bun), but I use it for whole year. You could use fresh mushrooms instead and fry them with onion but dried ones are way more aromatic and flavourful.
- sauerkraut - 500g
- porcini mushrooms - 100g (wild, dried)
- butter - 2 tablespoons
- bay leaves - 4
- allspice berries - 6
- In a small pan pour one cup of lukewarm water over dried wild mushrooms and soak them for 30 minutes.
- Bring to the boil over medium heat, then simmer over medium-low heat. Add 2 bay leaves and 3 allspice berries. Simmer for 30 minutes.
- Meantime, add the sauerkraut to a colander and rinse it off.
- Heat two tablespoons of butter in a frying pan, add sauerkraut, 2 bay leaves and 3 allspice berries.
- Drain the mushrooms and cut into strips. Reserve the mushroom broth created from dried mushrooms, this water will give a great aroma.
- Add the mushroom to sauerkraut and fry the sauerkraut for 10-15 minutes. Make sure to stir it once in a while so the sauerkraut won’t burn. It will start changing colour from yellow to brownish. To pour the mushroom broth over sauerkraut and leave everything to simmer until the water is completely gone.
- The sauerkraut is ready when it is golden brown and smells delicious. Sauerkraut is a great addition to crêpes or dumplings.