I planned to write and publish this recipe before Christmas, instead, I got caught up in Christmas preparations combined with a bad case of cold. Still, better late than never and sauerkraut is winter food anyway so it’s the perfect time for you to try it.
I always associate this dish with Christmas, especially with Christmas Eve. My mother prepared it every year and I continue her tradition.
Sauerkraut with peas and mushrooms
- ca. 850g / 30.7oz of sauerkraut
- 1 can of sweet peas (425g / 15oz)
- ca. 200g of white champignons
- 20g / 0.7oz of dried porcini
- about 50g / 2oz of butter
Rinse the sauerkraut in a colander and put it into a large pot.
Add about 100ml of water, just enough to cover the bottom of the pot and prevent the sauerkraut to burn to the pot. Let the sauerkraut simmer on a low heat for about 40-45 min. Stir occasionally. Every time the water evaporates add a little more and continue cooking. At the end of the cooking time, there should be no water left at the bottom of the pot.
In the meantime pour boiling water over the dried porcini and let them soak for 10-15 min.
Clean the champignons and slice them very thinly with a knife or (even better) on a grater.
Drain the porcini but don’t discard the water. Add the porcini water to the sauerkraut. Cut the soaked porcini into small pieces and sauté in butter, add the sliced champignons and sear until the mushrooms are soft and golden.
- Drain the peas, combine the peas and mushrooms with the sauerkraut. Finally spice with salt and pepper.
Tip: This sauerkraut tastes even better on the next day, therefore, can be prepared well in advance.