| Preparing: 1.5 hours | Cook time: 2.5 hours |
| Ingredients | Method |
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35 g dried porcini
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Start with dried porcini. Transfer the mushrooms into a saucepan and cover with water. Leave for an hour to allow them to soak, and then cook about 20 minutes until soft and springy. When they’re cool, slice them. SAVE the cooking liquid from the mushrooms.
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600 g sauerkraut
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Drain the sauerkraut and sqeez out the liquid. |
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1 tbsp cooking oil
1onion, chopped
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Take a large pot, add cooking oil and heat. Fry the onion until translucent and soft. Remove the onion from the pot and set it aside.
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Add one tbsp of cooking oil and transfer the sauerkraut to the pot. Fry for 10 minutes; try not to brown the sauerkraut. Add cooked onions and mix them well. Cook both for another 10 minutes.
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250 ml red dry wine
salt and black pepper to taste
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Add the wine and the porcini with the whole liquid, salt and pepper. Cover and cook until sauerkraut is soft. It can take about 1.5 hrs. The sauerkraut must be stirred while cooking. If it sticks to the bottom of the pan, add a little tap water and mix well.
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200 g dried prunes
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Add chopped prunes, mix to combine and cook until the prunes are disintegrated and form sweet sauce. Be careful at this stage as the dried prunes are sweet and may stick to the bottom of the pan and burn. Remove from the heat and cool. Keep refrigerated in the container. Reheat before serving.
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