POLISH MUSHROOMS RECIPES
21 POLISH RECIPES THAT ARE EASY TO MAKE – THE KITCHEN ...
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Provided by Cassie Marshall
Number Of Ingredients 21
KAPUSTA: POLISH SAUERKRAUT WITH MUSHROOMS [RECIPE!] | POLONIST
![Kapusta: Polish Sauerkraut with Mushrooms [RECIPE!] | Polonist image](https://img.stevehacks.com/images/220315082953.jpg)
Provided by Polonist
Total Time 12 hours 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 14
Steps:
- [if using frozen mushrooms] Thaw the mushrooms, ideally overnight. Cut them into fine pieces.
- [if using dried mushrooms] Place the mushrooms in a bowl, cover with hot water and soak for at least 3 hours, ideally overnight. Retrieve from the water and chop finely.
- [if using fresh mushrooms] Chop the mushrooms finely into small pieces.
- Squeeze the juices out of the sauerkraut and chop it roughly.
- Peel the onion, chop it finely. Peel the apple and grate it using the largest holes of the box grater.
- Heat up 2 tablespoons of oil in a deep frying pan. Add in chopped onion and fry it over medium heat until translucent.
- Add in the sauerkraut and spices: a generous pinch of ground pepper, a tablespoon of soy sauce, half a tablespoon of ground caraway, 3-4 allspice berries, 3-4 bay leaves and half a teaspoon of honey. If your sauerkraut isn’t overly salty, add a pinch of salt as well. Stir and fry together for 2-3 minutes.
- Add mushrooms and grated apple, stir it in and fry together for a minute.
- Pour in the stock or wine, and bring to a high heat (any liquid on the pan should start to boil). Add dried cranberries, reduce the heat to medium-low. Cover with a lid and cook for 10 minutes, stirring occasionally.
- Take the lid off and continue cooking for a further 10 minutes, allowing the excess liquid to evaporate. If you see that it’s still watery, continue cooking until you’re happy with the consistency.
- Add chopped parsley, and stir it in. Cook together for a minute or two.
- As you stir, you might want to fish out all of the all-spice berries and bay leaves.
- Serve immediately or leave to cool down and use as a filling for other dishes.
Nutrition Facts : Calories 156 calories, CarbohydrateContent 25 grams carbohydrates, CholesterolContent 6 milligrams cholesterol, FatContent 5 grams fat, FiberContent 5 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 107 grams sodium, SugarContent 12 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
More about "polish mushrooms recipes"
KAPUSTA: POLISH SAUERKRAUT WITH MUSHROOMS [RECIPE!] | POLONIST
From polonist.com
Reviews 5
Total Time 12 hours 40 minutes
Cuisine Polish
Calories 156 calories per serving
Reviews 5
Total Time 12 hours 40 minutes
Cuisine Polish
Calories 156 calories per serving
- Serve immediately or leave to cool down and use as a filling for other dishes.
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OLIVE GARDEN STUFFED MUSHROOMS - TOP SECRET RECI…
Menu Description: "Parmesan, Romano and mozzarella cheese, clams and herb breadcrumbs baked in mushroom caps."Breadcrumbs, clams and three types of cheese are baked into white mushroom caps in this clone of a top pick from Olive Garden's appetizer menu. Mix all the stuffing ingredients together in a bowl, fill the mushroom caps, sprinkle on some minced red bell pepper, cover the mushrooms with a blanket of mozzarella cheese slices, and bake. After 15 minutes you'll have a great appetizer or hors d'oeuvre for 4 to 6 people—that's twice the serving size of the dish from the restaurant.
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Reviews 5.0
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Reviews 5.0
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