Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup and 2 Tablespoons warm water
- 1 Tablespoon rapeseed or canola
- 1 teaspoon Kosher salt
- 1 ½ Tablespoons rapeseed or canola, divided
- ¾ cup finely diced white onion, divided
- 1 cup drained and finely chopped sauerkraut
- 2 cups water, divided
- 1 ¼ ounces dried forest mushrooms like porcini, shiitake or oyster
- ¼ of one white onion
- ½ of one peeled and finely chopped garlic clove
- ½ of one sprig of fresh rosemary
- 1 ½ teaspoons Kosher salt
- ¾ teaspoon ground black pepper
- Water for boiling
- Kosher salt to taste
- Rapeseed or canola oil for drizzling
- 3 Tablespoons chopped fresh parsley
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