Wine-Braised Sauerkraut and Mushrooms

Locale: Ashkenazi

Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto [p. 64]



  • 2 tbs unsalted butter or vegetable oil
  • 1 medium onion, thinly sliced
  • 1 lb fresh mushrooms (any variety), thinly sliced
  • 1 lb sauerkraut (homemade or store-bought)
  • 2.5 tsp sugar (more if needed)
  • 0.5 c white wine
  • 0.5 c vegetable stock


  1. Put oil or butter in the pan and heat. Add onions and cook 8 minutes. Add mushrooms and cook 10 minutes. Add sauerkraut and sugar. Turn heat high and cook rapidly 2 minutes, Add wine and stock and simmer 10 minutes. Taste: if too sour, add more sugar.


  1. After throwing out my homemade sauerkraut, I used Bubbies, probably the 25 fl oz jar, which weighed out close to 1 lb after draining. For mushrooms, I used dried porcini, fresh shiitake, oyster, and baby portabellas. I had some homemade lamb stock in the refrigerator, so used that instead of the vegetable stock. Recipe calls for it to be a little soupy, but I cooked it fairly dry.


  1. 2017-10-06: