Probably, many will agree with me that at the moment mushrooms are not the main component of our diet. But there were times when mushrooms, their collection and preparation helped people not to die of hunger.
For a long time, mushrooms were considered plants, but in the process of long research, scientists found that mushrooms combine the properties of both plants and animals. I would call the basic rule for picking mushrooms: “Do not pick those mushrooms whose edibility you even slightly doubt.”
Since mushrooms contain a huge amount of proteins and, moreover, as proven by scientists, remove radiation from the human body, this has led to the widespread use of artificial cultivation of mushrooms. Due to their unpretentiousness, champignons and oyster mushrooms have become the most common in mushroom growing. There are simply a huge number of dishes using mushrooms. I would like to offer you one of these, namely sauerkraut, which we will stew with fresh mushrooms.
To prepare sauerkraut stewed with mushrooms, you will need:
mushrooms – 0.5 kg
vegetable oil – 6 tbsp.
onions – 2-3 pcs.
tomato puree – 2 tbsp.
sauerkraut – 1 kg
sugar – 1 tbsp.
flour – 1 tbsp.
bay leaf – 1 pc.
mushroom broth - 0.5 tbsp.
ground black pepper – 0.5 tsp.
salt – 0.5 tbsp.
How to cook sauerkraut stewed with mushrooms:
1. First, clean and wash the onions. Then cut it into thin rings (half rings), as you like.
2. Next, wash the mushrooms and, if necessary, clean them. Peeled and washed mushrooms need to be scalded with boiling water and cut into thin strips.
3. Place the frying pan on the fire, and when it warms up to the required temperature, pour 2-3 tbsp into it. spoons of vegetable oil. Fry our mushrooms with chopped onions in a frying pan. The entire frying process should take you no more than 10-15 minutes.
4. Next, let's make sauerkraut. We squeeze it out, thereby getting rid of excess liquid, and if it seems to you that it is too sour, rinse it with cold boiled water. Place the cabbage prepared in this way in a saucepan, add 1 tablespoon of oil and 1/2 cup of mushroom broth. Cover with a lid and simmer over low heat for 40-45 minutes.
5. When the cabbage is stewed, add onions with mushrooms, which we previously fried, tomato puree, sugar, salt, bay leaf and pepper. Mix it all well and simmer for another 10-15 minutes.
6. While the mushrooms and cabbage are cooking, we heat the frying pan and pour 2 tablespoons of vegetable oil into it. Add flour and fry for about a minute or two until smooth.
7. Add the fried flour and butter to the pan with mushrooms and cabbage, stir and boil.
Calories: 383
Cooking time: 40
Proteins/100g: 4
Carbohydrates/100g: 9
You can prepare a very tasty lean dish from it - stewed sauerkraut. And if you add dried porcini mushrooms to the fried onions and carrots, the stewed cabbage will become so tasty and aromatic that no meat is needed anymore.
If you like the pronounced taste of sauerkraut, then add it to stew along with the brine. If you pre-rinse the cabbage under running cold water, the taste of the finished dish will be more delicate and harmonious, and the aroma of the mushrooms will be revealed more strongly. However, the characteristic sourness will still remain. I prefer to rinse the cabbage from brine, as its taste is too strong for me.
Stewed sauerkraut with dried mushrooms - photo recipe of the day.
Ingredients:
- a handful of dried porcini mushrooms,
- 1 carrot,
- half an onion,
- 300 gr. sauerkraut,
- 1-2 tbsp. tomato paste,
- 2 bay leaves,
- 1 tbsp. olive oil,
- black pepper to taste,
- salt to taste.
How to cook at home
Pre-soak dried mushrooms in a glass of warm water. For about half an hour. Don't drain the water, we'll need it later.
Cut the onion into thin half rings, peel the carrots and grate them on a coarse grater.
Heat the olive oil at the bottom of the pan, fry the onion in it, then add the carrots. Simmer until the carrots become soft.
It is better to rinse the sauerkraut with running water to remove the brine if you are preparing a dish with mushrooms. Otherwise, the strong taste of cabbage may drown out the aroma of mushrooms.
Transfer the washed sauerkraut to frying and stir. Add the chopped mushrooms and pour in the water in which they were soaked. It is necessary for stewing, and it will enhance the mushroom aroma.
Add tomato paste and a few bay leaves. Stir and simmer the cabbage for half an hour until it becomes completely soft, melting in your mouth. If necessary, add a little more water.
Add salt and pepper towards the end of cooking so that the pepper does not lose its pungency.
Serve hot stewed cabbage as a main dish.
Autumn honey mushrooms with a small cap and a hard stem turn out unusually well in sauerkraut.
But you can ferment cabbage with any type of mushroom, even champignons.
It turns out to be homemade, simple, tasty and a win-win!
Ready cabbage is served as a cold appetizer, and also stewed with potatoes, pork knuckle, and fillings for yeast pies are prepared from it.
How to cook sauerkraut with honey mushrooms
Ingredients:
- 6 kg cabbage
- 400 g carrots
- 1.5 kg honey mushrooms
- 240 g salt
Recipe for sauerkraut with honey mushrooms:
1. Shred the cabbage thinly using a special shredder.
You can also use a food processor to chop the cabbage. Your cabbage will be beautifully and neatly chopped.
2. Clean the honey mushrooms, rinse and boil in two waters for 10-15 minutes, skimming off the foam.
3. Grate the carrots on a coarse grater.
4. Mix cabbage and carrots with salt, rubbing lightly.
5. Add honey mushrooms, mix.
6. Transfer to an enamel bucket, tamping down slightly.
7. Place a lid on top that is smaller than the top of the bucket, and press a jar of water onto it.
8. Keep at room temperature for 3-4 days.
In this case, once a day you need to remove the pressure and pierce the cabbage in the bucket with a thin long wooden stick or knitting needle so that the gases formed during the fermentation process escape.
9. Taste it; you should like sauerkraut with honey mushrooms.
Order an energy saver and forget about the previous huge expenses for electricity
Be sure to store the finished cabbage in a cool place - in the refrigerator, basement or on the balcony in winter.
Sauerkraut with honey mushrooms and apples
Ingredients:
- 1 small head of cabbage
- 1 carrot
- 1 sour apple
- 300 g honey mushrooms
Cooking sauerkraut recipe with honey mushrooms and apples:
1. Shred the cabbage.
2. Process the mushrooms as in the previous recipe.
3. Cut the apple into thin slices.
4. Grate the carrots on a coarse grater.
5. Grind the cabbage with carrots and salt at the rate of 1 matchbox per 1 kg of chopped cabbage.
6. Place in a deep bowl, alternating with apples, mushrooms and sprinkling with caraway seeds.
7. Place pressure on top.
8. After 3-4 days, the cabbage will be ready. Don't forget to pierce it every day to the bottom.
Recipe for fermented cabbage with onions and honey mushrooms
Ingredients:
- 1 kg cabbage
- 1 large carrot and onion
- 200 g honey mushrooms
- 20 g salt
Sauerkraut with onions and honey mushrooms:
1. Slice the cabbage thinly.
2. Grate the carrots on a fine grater.
3. Cut the onion into half rings.
4. Wash the mushrooms and boil twice for 10-15 minutes.
5. Mix cabbage with onions and carrots, add salt and lightly rub with your hands.
6. Place vegetables and mushrooms in a pan, alternating layers.
7. Place under pressure for 2–3 days.
Serve deliciously with olive oil, sprinkled with fresh dill and pomegranate seeds.
Bon appetit!
Stewed sauerkraut with mushrooms- one of the delicious dishes that you can prepare if you have mushrooms and sauerkraut in the house. For the winter, like many other housewives, I stock up on frozen boiled wild mushrooms and sauerkraut. From these two simple ingredients you can prepare salads, delicious cabbage soup, pies, pies and dumplings in winter. With stewed cabbage and mushrooms, you can stew the meat in the oven, or cook rich stewed potatoes on the stove. Today I want to show you how to cook stewed sauerkraut step by step with photos using a simple recipe.
As for the side dishes that stewed sauerkraut goes well with, there are a lot of them. Among them, we should highlight different types of cereal porridges, pasta, pea and mashed potatoes, and oven-baked potatoes. If stewed sauerkraut with mushrooms is served with fish or meat dishes, then it automatically becomes a side dish.
Any stewed cabbage, including this recipe, will go perfectly with meat steaks, chops, cutlets, boiled sausages or sausages, baked ribs, baked, fried or boiled fish.
Stewed sauerkraut with mushrooms. Photo
Calories: Not specified
Cooking time: Not indicated
Stewed cabbage with dried mushrooms is an indispensable dish on the Lenten table and beyond. Not only is this food low in calories, it is also very tasty, and thanks to carrots, paprika and tomato paste, it is very beautiful. Also, do not forget about the beneficial properties of the king of all mushrooms - the porcini mushroom. To list all its properties and qualities, the 1st page is not enough, so in order to quickly try this healthy and incredibly aromatic dish, let’s start preparing it.
So, to prepare stewed cabbage with mushrooms for 4 people it will take about 2 hours.
Required condition: for proper preparation of the dish, you must leave the sauerkraut and mushrooms overnight in warm water (in separate bowls).
Products needed to prepare the recipe for stewed cabbage with dried porcini mushrooms:
- cabbage (sour) – 500 gr.;
- onion – 2 pcs;
- carrots – 2 pcs;
- porcini mushrooms (dried) – 100 gr.;
- sunflower oil – 50 ml;
- tomato paste – 2 tbsp. l.;
- salt - to taste;
- allspice;
- ground red and black pepper;
- bay leaf - to taste.
Recipe with photos step by step:
Wash the cabbage well under running water. 
Cooking porcini mushrooms. To do this, put a pan of water on the fire. Add the porcini mushrooms, salt and bay leaf, bring the water to a boil, reduce the gas to minimum and cook for 1 ½ hours. 
About half an hour before the mushrooms are cooked, cut the onion into small cubes. 
Place the frying pan on gas, pour in a little sunflower oil and add the chopped onion, which we sauté for 3-4 minutes. 
During this time, grate the carrots on a coarse grater. 
Add the carrots to the onions, mix and sauté for another 3 minutes. 
At this stage of preparing sauerkraut with mushrooms, add all the spices: salt, red (paprika), black and allspice, bay leaf. You can also add other seasonings that are appropriate for this dish (for example, turmeric). 
Squeeze the cabbage well and place it in the frying pan. Stir and fry for 20-25 minutes. Gradually add sunflower oil and ¼ cup of hot water (to prevent the vegetables from burning). We do all this over medium heat. 
Add cooked porcini mushrooms. If the mushrooms are large, cut them into 2-3 parts. Fry for another 15 minutes. Make sure it doesn't burn; if necessary, add a little more boiled water.
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Add tomato paste, stir, cover the pan with a lid, reduce the gas and simmer for 5 minutes.
Turn off the heat and let it brew for 15-20 minutes. 
Sauerkraut stewed cabbage with mushrooms is ready!
Serve as a separate dish or side dish.
Stewed cabbage with dried mushrooms becomes even tastier and richer the next day.
We also invite you to cook it, which turns out very tasty and satisfying.
Bon appetit everyone! 
The recipe was prepared by Tatyana Volodina. 
