Yield: 6 Servings
|1 ounce||Mushrooms, dried|
|\N \N||(or use 1/4 lb|
|\N \N||Fresh mushrooms) Water, warm|
|1½ pounds||Sauerkraut; rinsed/drained Water|
|\N \N||Salt and pepper|
Soak the dried mushrooms in ½ cup of warm water for 1 hour. Saute 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