Sauerkraut, a.k.a as “choucroute” in France, is not the typical dish we would think of as to vegetarian recipes. And why should anyone be deprived of this yummy dish only because meat is not in the plan? Do not hesitate to accompany it with some potatoes!
| Prep Time | 10 minutes |
| Cook Time | 3 hours |
| Servings |
people
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Ingredients
- 500 grams raw sauerkraut (cooked one can also work but it will be less tasty)
- 2 units shallots
- 1 cup cream
- 1 glass white wine (dry is better)
- 1 unit vegetable stock cube
- 300 grams Portobello mushrooms
- sweet paprika
- black pepper
Ingredients
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Instructions
- Start by preparing the vegetable broth by putting into a pan 1,5 liter of water and the vegetable stock cube. Rinse the sauerkraut under clear water and add it to the broth into the pan. Cook it for 2 hours on low to medium fire. If the water evaporates completely top the sauerkraut with water. Repeat if necessary. After 1h30 add the white wine.
- Cut the mushrooms in thick slices and cook them with a little bit of butter. Cut the shallots in thin slices and add them to the mushrooms until both are golden.
- When the sauerkraut is ready, add the cream, 3 pinches of sweet paprika and the mushrooms and shallots. Serve with some black pepper.
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