Sauerkraut with Mushrooms Recipe – European Special
This sauerkraut with mushrooms recipe is a classic Eastern European side dish that brings together tangy sauerkraut and earthy mushrooms in a savory, hearty blend. Perfect as winter comfort food, it delivers deep flavors with simple prep—making it a cozy addition to any holiday or mealtime spread.
- Prep Time10 min
- Cook Time1 hr 20 min
- Total Time1 hr 30 min
Sauerkraut with Mushrooms Ingredients :
- 2 cups sauerkraut, drained and rinsed (if too sour, rinse more)
- 1 cup fresh mushrooms (such as button or cremini), sliced
- 1 medium onion, chopped
- 2 tablespoons butter or oil
- 1 garlic clove, minced
- 1/2 cup vegetable or chicken broth
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Fresh dill (optional, for garnish)
How to make Sauerkraut with Mushrooms :
Sauté the onions and garlic:In a large skillet or pot, heat the butter or oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and slightly golden. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Cook the mushrooms:Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
Add the sauerkraut:Stir in the sauerkraut, breaking it up a bit as you go. If you like a milder flavor, you can rinse the sauerkraut with water before adding it to reduce its sourness.
Simmer:Pour in the broth and add the caraway seeds, if using. Stir well to combine and bring to a simmer. Cover and let it cook for about 20-30 minutes, stirring occasionally, so the flavors meld together.
Season:Taste and season with salt and pepper to your liking. If you like it tangier, you can add a splash of vinegar or more sauerkraut juice.
Serve:Garnish with fresh dill if desired and serve as a side dish with meats or sausages.
Recipe Notes:
This is a make-ahead dish—flavors deepen when reheated the next day.
The recipe is freezer-friendly: once cooked and cooled, portion into containers and freeze; gently reheat on the stove for a quick, savory side.
Sauerkraut brings gut-friendly flavors, thanks to its natural probiotics—pair it with sausages or pork for a well-rounded Eastern European feast.
