Yield: 6 Servings
|1 ounce||Mushrooms, dried (or use 1/4 lb fresh mushrooms)|
|½ cup||;Water, warm|
|1½ pounds||Sauerkraut; rinsed/drained|
|\N \N||Salt and pepper|
Soak the dried mushrooms in ½ cup of warm water for 1 hour. Saut# mushrooms and onion in butter in a skillet 3 minutes. Add sauerkraut to mushrooms; cook and stir for 10 minutes. Blend ⅓ cup water into flour. Mix with sauerkraut and simmer for 15 minutes.
Season to taste with salt and pepper.
I usually like to add ¼ cup of dark rum after cooking. That reminds me of the recipe I have for *bigos* (similar in construction but with more ingredients).
Original recipe passed down through the generations and translated from Polish into English (with a few mods) by From: echrzanowski@... (Edward Chrzanowski) MFCF, University of Waterloo, Waterloo, Ontario, Canada