Mushrooms and sauerkraut

Mushrooms and sauerkraut

Complete Mushroom Book
Alastair Hendy

The recipes I create or recreate usually come to me through someone explaining them to me, or from ideas picked up when I am eating out. A Russian friend was telling me about this typical combination of mushrooms and cabbage, and here is the result, which I like very much. Meaty mushrooms are best for this recipe, especially boletes.


Quantity Ingredient
200g fresh ceps
200g orange birch boletes
3 tablespoons olive oil
1 onion, sliced
2 medium sweet-sour pickled cucumbers, sliced
800g sauerkraut
1 teaspoon caster sugar
2 tablespoons tomato puree
1 teaspoon juniper berries
1/2 teaspoon black peppercorns
2 tablespoons fresh breadcrumbs
salt, to taste
pepper, to taste


  1. Clean the mushrooms as appropriate, then slice. Heat 40g of the butter in a casserole dish with the oil. Add the onion and cook until soft. Add the mushrooms and fry gently for 8–10 minutes. Leave to cool, then add the cucumber and season.
  2. Place the drained sauerkraut in a separate pan with 20g of the butter and a little water, and cook for 40–50 minutes. Add the sugar, tomato purée, juniper berries and peppercorns and cook for another 10 minutes.
  3. Meanwhile, heat the oven to 200°C. Spread a layer of sauerkraut on the bottom of a casserole dish, then put the cooked mushrooms on top. Cover with another layer of sauerkraut and dot with a little butter. Sprinkle over the breadcrumbs and dot with some more butter. Bake in the preheated oven for 15 minutes. Serve with boiled potatoes. As an option, you could also add some bacon or speck to the sauerkraut. And if you would like it richer, then add 6 tablespoons double cream before baking.
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Complete Mushroom Book
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