Mushrooms and Sauerkraut

Name: Mushrooms and Sauerkraut
Cuisine: Russian
Ingredients: salt and pepper to taste; 2 medium sweet-sour pickled cucumbers, sliced; 800 g sauerkraut, from a jar; 1 tsp caster sugar; 2 tbsp tomato puree; 1 tsp juniper berries; ½ tsp black peppercorns; 2 tbsp fresh breadcrumbs; salt and pepper to taste; 200 g fresh ceps; 200 g orange birch boletes; butter; 3 tbsp olive oil; 1 onion, sliced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

The recipes I create or re-create 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.

Ingredients

200 g fresh ceps
200 g orange birch boletes
butter

Europe
Russia
Starter
Vegetarian
Eastern Europe

Method

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. 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 be