Polish Braised Sauerkraut with Mushrooms
Braised low and slow, with roasted mushrooms, a touch of miso, this Sauerkraut Stew is delicious.
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Equipment
- Large heavy-bottomed pot or Dutch oven
- sheet pan
- Parchment or silicone liner
- Small bowl or heatproof container
- Fine mesh strainer or coffee filter
- skillet or saute pan
- cutting board & sharp knife
- Wooden spoon or heat-safe spatula
- Measuring spoons + liquid measuring cup
Ingredients
- 24 oz sauerkraut lightly rinsed + squeezed (keep ¼ cup brine for later)
- 1 onion sliced thin
- 2 garlic cloves minced
- 1 cup dried mushrooms
- 2 cups boiling water for soaking mushrooms
- 1 bay leaf
- ½ teaspoon smoked paprika
- 4 juniper berries optional but lovely
- 2 tablespoons oil
- ½ cup mushroom soaking liquid
- 2 teaspoons miso paste
For the Roasted Mushrooms
- 8 oz baby bella mushrooms
- 3 king trumpet mushrooms
- 1½ tablespoons oil
- ½ teaspoon caraway seeds
- Salt + pepper
Caramelized onion topping
- 3 shallots sliced
- 1 tablespoon oil
- Pinch of salt
Instructions
- Preheat oven to 425°F (220°C). Clean and slice the fresh mashrooms. Toss the 8 oz baby bella mushrooms and 3 king trumpet mushrooms with 2 tablespoons oil, ½ teaspoon caraway seeds, Salt + pepper. Spread on a sheet pan, roast 18–25 min until edges crisp and centers meaty. Set aside — don’t add yet.
- Pour 2 cups boiling water over 1 cup dried mushrooms steep 20–30 min. Keep the liquid. Strain it through a paper towel to remove impurities. Slice mushrooms.
- In a skillet, heat 1 tablespoon oil add 3 shallots (sliced) and season with a Pinch of salt. Cook over low–medium heat for 20–30 min, stirring occasionally, until deep gold and jammy.
- In a heavy pot, heat 1 tbsp butter. Add the remaining 1 onion and cook for 8–10 min, until soft and lightly golden. Add 2 garlic cloves, cook 30 sec. Add sliced, rehydrated mushrooms, 1 bay leaf, ½ teaspoon smoked paprika, 4 juniper berries, and 24 oz sauerkraut. Stir in½ cup mushroom soaking liquid . Cover and braise 45–90 min on low. Add more liquid as needed for moisture and tenderness.
- Remove from heat. Stir in 2 teaspoons miso paste. Taste. Add brine for more tang, miso for more umami, paprika for more smoke.
- Fold in roasted mushrooms last so they stay distinct and toasty. Top with caramelized onions and serve.
Notes
Balance the tang - taste it before you start cooking. A quick rinse can help mellow it without losing its flavor.
Low-and-slow wins - let the kraut braise gently. 50–90 minutes, depending on your preferred texture.
Mind the miso - add it off the heat at the very end. Heat can make the dish taste overly salty.
Nutrition
Serving: 1cupCalories: 160kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 834mgPotassium: 519mgFiber: 5gSugar: 5gVitamin A: 107IUVitamin C: 20mgCalcium: 57mgIron: 2mg
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