Sauerkraut Mushroom Toasts

Sauerkraut Mushroom Toasts

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.  


  • 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


  1. Heat the butter and 1 tbsp of olive oil over medium heat in a wide pan.
  2. 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. 
  3. Add the sauerkraut and allspice to the pan. Sautée for another 3-5 minutes.
  4. Brush the slices of bread with a little olive oil, salt, and toast in the oven.
  5. Remove the toasts from the oven and top with the sauerkraut mushroom mixture. Garnish with a little more fresh time to serve.
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