Łazanki (Polish Noodles with Cabbage and Mushrooms)

Prepare noodles according to package instructions in a large pot of salted boiling water. Cook until tender then drain and set aside. Using flat noodles closest to traditional łazanki gives best texture.

Drain sauerkraut well and finely chop. If it is very sour, rinse lightly under cold water and squeeze out excess moisture.

Peel and finely chop onion. Clean mushrooms with a damp cloth and slice them evenly so they cook uniformly.

Heat oil in a large skillet or wide pot over medium heat. Add onion and sauté until soft and translucent. Cooking onion gently first enhances its sweetness.

Add mushrooms to pan with onion. Cook until they release moisture and begin to brown. Browning adds depth of flavor.

Add sauerkraut to pan. Season with salt and black pepper. Stir well so cabbage combines with mushrooms and onions.

Cover and cook on low heat, stirring occasionally until sauerkraut becomes tender. This may take 20-25 minutes.

Once sauerkraut is soft add drained noodles to pan Add butter and toss gently so noodles combine with vegetables. Butter adds richness and helps bind ingredients.

Adjust seasoning with additional salt and pepper if needed. Serve hot. ENJOY!