Wine & Food: Sauerkraut with mushrooms, pear and parsley
What’s in the glass: Riesling Grand Cru – Alsace, France
This dish doesn’t ask for a flabby wine! And as sauerkraut is a typical Alsatian specialty, what else would be a better partner than a wine from the same region? A dry Riesling is the perfect combo. The pronounced acidity of this noble grape variety levels easily with that of the sauerkraut. A lot of character both on the plate as in the glass!
Try our Riesling Grand Cru from Domaine Schlumberger! (Shop opening soon)
Ingredients (for two persons):
- 250 grams of sauerkraut
- 250 grams of chestnut mushrooms
- 1 large pear (or two if you like sweet)
- 3 tablespoons chopped (fresh) parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon mild mustard
- Salt and pepper
- Oil or butter for frying
Squeeze out excess moisture from the sauerkraut and chop it coarsely. Then chop the parsley. Cut both the mushrooms and the pear into slices.
Fry the mushrooms in oil until they start to soften. Mix in the meantime 2 tablespoons of olive oil with the mustard. Put the fried chestnut mushrooms in a salad bowl and add the dressing and parsley. Mix well and season with salt and pepper. Finally, mix with sauerkraut and pear.
Suggestion 1: add some fried bacon for the crispy bite!
Suggeston 2: serve with roasted sweet potato with walnut or crusty bread with goat cheese.