28 oz. kraut, preferably home-made.
1 small container dried imported mushrooms (Roland,Haddon House or bulk if you can find them)
hot water
medium yellow onion
carraway to taste
6 T butter
one and a bottles dark beer
couple of apple slices.

1. Soak the dried mushrooms in hot water for an hour or two; drain reserving the water. Coarsely chop the mushrooms disgarding fibrous areas. (Note: the mushrooms used to come from Eastern Europe, but now originate in Chile and Argentina. Do not use any other dried mushroom-the flavor's just not the same.) Saute the mushrooms and chopped onion until onions are just soft. Combine drained kraut, apple slices, carraway and sauteed mushrooms and onion in a satinless steel pot, add 12 oz. beer and cook, covered for an hour. Add the reserved water being careful not to add the dirt at the bottom of the container. Cook partially covered under lowered heat for another two hours. Let rest, then refrigerate overnight. Next day, retrun to stove add the remaining beer and re-heat. Serve as side dish, with fresh or smoked kielbasa or over brats. You've never had kapusta like this!!