|Photo by Matthew Aron Roth|
Sauerkraut with Mushrooms
Note: if you can’t find dried mushrooms, fresh ones will work fine as long as you use a darker variety that has stronger flavors – Eight ounces of porcinis would be great.
1 ounce dried mushrooms, thoroughly rinsed
½ cup water
2 pounds sauerkraut, well rinsed and drained
2 onions, sliced
3 tablespoons cooking oil
3 tablespoons flour
1 teaspoon sugar
Salt and Pepper to taste
Rinse the mushrooms very well and soak in hot water for two hours. Remove, rinse again and slice. Strain the mushroom liquid through cheese cloth and save.
Rinse the sauerkraut very well and place in a pot which contains a small amount of boiling water. Add the mushrooms and the mushroom water and bring to a low boil. Cover and simmer for 30 minutes. Refrigerate overnight. When ready to serve, start reheating the sauerkraut gently. Saute onions in oil until just golden. Add the flour and saute for a few more minutes, constantly stirring. If the mix is too thick (like a paste) dilute with a little bit of liquid from the sauerkraut. Add this mix back to the sauerkraut, bring to a low boil. Salt & pepper to taste.
Pair this dish with very small boiled potatoes which have been drizzled with melted butter and fresh chopped dill. Serve with hunks of crusty rye bread. Finally, it would be very traditional that this dish would also be accompanied by a shot of ice cold Polish vodka or a good beer. That sure works for me! Smacznego!