Croquettes with Mushrooms and Sauerkraut

These croquettes are one of my favourite Polish dishes. There is no Christmas dinner in my house without them, but also I like making, and eating them, all throughout the year. 

I got a few packets of good dried mushrooms in a Polish grocery store the other day, so I had to make croquettes and pierogies this weekend. I made definitely too many, so I froze them for future lazy Sundays. 

These are definitely rich and time consuming, but definitely worth a try. They taste amazing with borscht or ćwikła, which is a relish made of cooked beets and grated horseradish. Croquettes can also be made with a Russian pierogies filling or with sauerkraut and meat. Try them and let me know what you think!

Ingredients (12-15 pieces)

For the crepes:
  • 2 cups / 140g of flour
  • 3 cups/ 700 ml of milk or water
  • 1 tbsp of sugar
  • pinch of salt
  • 2 eggs
  • 2 tbsps vegetable oil + more for frying

For the filling:
  • 200g wild dried mushrooms
  • 500g sauerkraut
  • 1 bay leaf
  • 1 medium onion 
  • 1 tbsp butter
  • salt and pepper to taste  
For the batter:
  • 2 eggs
  • 2-3 cups of bread crumbs

Start with the filling. This can be done a couple of days in advance, and kept in an airtight container in the fridge.

Rinse the mushrooms and place in a bowl. Cover with boiling water and let them rehydrate. After that, boil them in the same water until soft. Strain and place on a chopping board to cut them finely. Keep that mushroom water for later.

Place the sauerkraut in a large pot, cover with water, add the mushroom stock, some salt and bay leaf, and boil for 1 hour until it softens and looses its sourness. Before turning it off, taste the sauerkraut, and if it's still a bit sour, it needs to be cooked a little longer. Turn the heat off and cool down.

Chop the onion finely and cook with butter until translucent and soft.

When the sauerkraut has cooled down, strain it from all the juices and chop finely. Add it to the onion, and to that, add the mushrooms. Fry the mixture for about 30 minutes. Add more salt and pepper to taste.

Now make the crepes. In a large bowl, whisk together the flour, sugar and salt. Then pour in the milk, and whisk, by hand or using a hand mixer, until very smooth. Then add the eggs, and the oil, and whisk until combined. If you don't have enough milk, you can always use half water, half milk. I always mix water and milk, as I want to cut down on calories.

Heat a frying pan on medium heat until hot. Pour one ladle of batter onto the pan, and whirl it around until it completely covers the bottom. 

I like my crepes to be thinner, so I use probably 2/3 of a standard size soup ladle. I also do not like adding oil while frying each crepe. I add some oil to the batter, so it doesn't stick to the pan, and I also dab a piece of paper towel in some oil, and smear the pan with it lightly about every third crepe. 

Once the batter looks dry on the top and the edges begin to turn golden brown, flip it to the other side, and cook for 30-40 seconds more until it gets some color.

Fill the crepes with the mushroom and sauerkraut mixture, roll tucking in the sides, and place aside.

In a soup plate, or a flat bowl, whisk the eggs with one or two tablespoons of water. Place the bread crumbs in a another bowl. Take one filled crepe, and run in through the egg to coat it lightly. Let the excess egg drip off, and then do it the same with bread crumbs on both sides. Continue with the rest of the crepes.

Heat the frying pan with some oil until hot. Add the crepes and fry on both sides until golden brown. Serve immediately when hot.



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