Mushroom sauerkraut stew with bluefront cheese

Name: mushroom sauerkraut stew with bluefront cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1,5 kg crumbly potato; 250 g chestnut mushrooms; 1 Red pepper; 2 el unsalted butter or margarine; 1 bag wine sauerkraut; 125 g Danablu blue veal cheese 50 variations possible; 2 dl semi skimmed milk

Stew of sauerkraut, mushrooms, paprika and bluefin cheese

Ingredients

Directions

Ship potatoes, cut into pieces. Cook in pan with little water and salt potatoes covered in about 20 minutes until tender. In the meantime, clean the mushrooms. Cut large specimens in quarters, halve small. Clean paprika and cut into pieces.
Heat the butter in frying pan, fry mushrooms and peppers for about 5 minutes on a high heat. Put sauerkraut through it and bake for about 5 minutes. Cut crusts from cut cheese into small cubes. Milk (in microwave) heat.
Drain potatoes and stamp with (part of) milk to smooth puree. Put sauerkraut mixture and cheese cubes through. Season the stew with salt and pepper and heat briefly.