Vegetarian: Baked Sauerkraut by Recipe Cottage

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	Baked Sauerkraut

		Baked Saurkraut with Mushrooms ("VEGAN") 1 jar (22 oz.) lo-sodium organic saurkraut 1/2 oz dried porcini mushrooms (also called dried cepes) 4 oz shitake mushrooms, stems removed 4 oz brown crimini mushrooms, or regular white mushrooms oil and water 1/2 small red onion 1 1/2 granny smith apples 2 large garlic cloves 1 1/2 c apple cider 8 oz seitan sausage, prespiced with tamari and a touch of hot pepper 1 T sweet red paprika dash of dried oregano dash of dried thyme stalk and tendrils from a fresh bulb of fennel sour cream fresh baguette or crusty wheat bread, heated Drain the saurkraut, but do not rinse. Boil a little water, add dried porcini mushrooms, boil just a bit longer and set aside, covered. Gives off this heavenly aroma that you don't want to evaporate. Slice shitake mushroom caps, and slice or chop the crimini mushrooms. Place mushrooms in a hot pan with a little oil and water. Cover and simmer for several minutes so that the mushrooms' liquid is released. Combine saurkraut and all 3 types of mushrooms and most of their liquid. Place in an oiled casserole dish, cover and place in 400 F oven for about 10 minutes. Slice onion thinly, start to saute it in the remaining mushroom liquid, or add a little oil and water to saute. Add chopped garlic and shake the pan to coat the onion and garlic with the oil and water. Peel and core apples, and chop into tiny wedges. As onion is beginning to caramelize, or dry off (if very dry, add cider or water), add apple wedges and 1/2 cup of the apple cider, cover and cook for a few minutes. Deglaze the pan with remaining cup of apple cider. In a separate pan, saute the seitan sausage over a little oil or water until heated through. Remove from flame. Add paprika, and dash of oregano and thyme. Mix in the onion/apple mixture. Take saurkraut out of the oven, and carefully mix this seitan/onion/apple mixture into the saurkraut. Cover and place back into 400 F oven. Bake until it releases an aroma that permeates the room, about 45 minutes. Garnish with chopped fennel. Serves 3 or 4. Serve with warmed baguette and dollops of sour cream. It is yummy.