Kapusta is a traditional Polish lenten food made from sauerkraut, mushrooms, and onions. Here, we give it levity with fresh thyme, olive oil, and scallions, and serve it up on toast.
Ingredients
- 8 oz white mushrooms (or other mushroom of choice), sliced
- 2-3 scallions, sliced thinly
- 2 tbsp fresh thyme (stems removed), plus more for garnish
- ½ tsp allspice
- 1 tbsp butter
- 1 cup sauerkraut
- 4 slices of bread of choice (for toasting)
- Olive oil
- Salt, to taste
Preparation
- Heat the butter and 1 tbsp of olive oil over medium heat in a wide pan.
- Sautée the mushrooms, stirring regularly, for about 3-5 minutes, until the mushrooms begin to shrink and absorb some of the olive oil and butter. Add scallions, thyme, and salt. Sautée for 3-5 more minutes until the mushrooms are fully cooked.
- Add the sauerkraut and allspice to the pan. Sautée for another 3-5 minutes.
- Brush the slices of bread with a little olive oil, salt, and toast in the oven.
- Remove the toasts from the oven and top with the sauerkraut mushroom mixture. Garnish with a little more fresh time to serve.
