Braised Mushrooms
Print Recipe

Braised Mushrooms and Sauerkraut

A traditional Pennsylvania Dutch New Year's dinner to bring an abundance of health and joy.
Course: Main Course, Side Dish
Servings: 4 people

Ingredients

For the Braised Mushrooms

  • 1 lb oyster mushrooms, shredded lengthwise by hand
  • 6 tbsp olive oil, divided
  • 2 large shallots, sliced into ¼" rounds
  • 3 large portobello mushroom caps, wiped with damp towel and cut into 1" chunks
  • ½ lb shiitake mushrooms, stems removed, wiped with damp towel, sliced
  • ½ lb button or baby bella mushrooms, wiped with damp towel, chopped into ½" chunks
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 4 garlic cloves
  • ½ cup red wine
  • 2 tbsp balsamic vinegar
  • ½ cup water
  • salt and pepper

For the Easy PA Dutch Sauerkraut

  • 16 oz sauerkraut, ideally from refrigerated section of store
  • 1 apple, cored and sliced into 8 pieces

Instructions

For the Braised Mushrooms

  • Pre-heat the oven to 400°F.
  • Place shredded oyster mushrooms on a sheet pan lined with parchment paper. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper.
  • Roast the oyster mushrooms on the top rack of the oven, stirring occasionally, until the mushrooms just start to crisp, about 18-20 minutes. Remove and set aside.
  • Lower oven temperature to 325°F and carefully reposition rack to lower third of the oven.
  • While oyster mushrooms are cooking, heat ¼ cup of olive oil in a heavy, oven-proof pot over medium-high heat.
  • Add the shallots and ¼ teaspoon of salt, and lower temperature to medium-low. Saute, stirring occasionally, for 10-15 minutes, or until soft.
  • Add the portobello mushrooms, shiitake mushrooms, button mushrooms, thyme, sage, and garlic. Saute for 1 minute to release flavors, then add red wine, balsamic vinegar, water, ¼ teaspoon salt, ½ teaspoon pepper. Stir gently.
  • Increase heat to medium-high. When liquid begins to simmer, remove from heat. Add the oyster mushrooms and do not stir. Cover the pot and place in oven.
  • Bake for 30 minutes, checking at 20 minutes to see if more liquid is needed.

For the Easy PA Dutch Sauerkraut

  • Heat sauerkraut and apple slices in a saucepan over medium-high heat until just simmering.
  • Lower heat and simmer for 30 minutes, stirring frequently, until sauerkraut is soft and the apple has dissolved.
  • Serve mushrooms and sauerkraut with mashed potatoes.