Sauerkraut oyster mushroom pan

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 can(s) sauerkraut (580 ml)
  • 1 medium onion
  • 1 (approx. 200 g) red pepper
  • 1 (approx. 200 g) medium zucchini
  • 400 g Oyster mushrooms
  • 2 TABLESPOONS Oil
  • 100 ml Vegetable broth (instant)
  • 2 Bay leaves
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 2-3 stem(s) Marjoram
  • 4 TABLESPOONS Fresh cream
  • 7-10 Tbsp Rose peppers

Directions

  1. 1

    Drain the sauerkraut. Peel and finely chop the onion. Clean, wash and chop the bell peppers. Wash and clean the zucchini and cut into large cubes. Rub oyster mushrooms with kitchen paper and possibly cut in half.

  2. 2

    Heat oil in a deep frying pan, fry the oyster mushrooms in it for about 1 minute and take them out. Sauté the bell peppers and zucchini in the frying fat for about 1 minute and remove. Sauté the onion in the frying fat and add the sauerkraut. Deglaze with vegetable stock and let it stew for about 10 minutes. Add bay leaf. Season with salt, pepper and nutmeg. Add bell peppers, zucchini and oyster mushrooms about 2 minutes before the end of cooking time. Wash the marjoram, dab dry and pluck the leaves from the stalks, except for some for garnishing. Stir the marjoram into the sauerkraut pan.

  3. 3

    Add bay leaf. Season with salt, pepper and nutmeg. Add bell peppers, zucchini and oyster mushrooms about 2 minutes before the end of cooking time. Wash the marjoram, dab dry and pluck the leaves from the stalks, except for some for garnishing. Stir the marjoram into the sauerkraut pan. Put crème fraîche in the middle as a blob, sprinkle with paprika powder and garnish with the remaining marjoram

Nutrition Facts

KCAL
160 kcal
CARBS
4 g
FATS
12 g
PROTEINS
6 g