Sauerkraut dish with röstideksel

Name: sauerkraut dish with röstideksel
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 250 g Chestnut mushroom tray; 1 onion; 2 toe garlic; 3 el traditional olive oil; 350 g Quorn finely chopped pack of 175 g; 500 g wine sauerkraut; 3 el coarse Zaanse mustard; 125 ml sour cream; 400 g rösti bag of 600 g, freezer

Vegetarian sauerkraut dish with chestnut mushrooms, onion and mustard with a roof of rösti.

Ingredients

Kitchen Stuff

1 baking dish (about 2 liters)

Directions

Preheat the oven to 200 ºC.
Clean the mushrooms with kitchen paper and cut into slices.
Chop the onion and finely chop the garlic. Heat the oil in a stirring fruit the garlic and onion 1 min.
Fry the mushrooms for 3 minutes. Put the Quorn through and season with salt and pepper.
Let the sauerkraut drain in a colander.
Mix the mustard with the sour cream in a bowl, stir in the sauerkraut and season with salt and pepper.
Put the whole in the oven dish. First divide the Quorn mixture and then the rösti. Sprinkle with salt and a lot of pepper.
Fry the sauerkraut dish in about 40 minutes, until the potato pie is crispy and golden brown.