Pickled Oyster Mushrooms

Ingredients: 1 quince, 500 g small oyster mushrooms, 3 whole
cinnamon sticks, 1.5 dl white wine, 20 allspice berries, 2 tbsp honey,
500 g sauerkraut, 150 g pumpkin, 0.4 dl olive oil

Preparation: Dice the quince and pour white wine over it. Add the
spices, then bring to a boil in a saucepan. Pour olive oil into a ceramic
or glass baking dish, add the diced pumpkin, and layer the sauerkraut
on top. Pour the prepared quince broth over the layers, add the small
mushrooms, and mix well. Preheat the oven to 200°C and bake the dish
for 45 minutes until the liquid has completely evaporated. Remove the
lid from the dish and bake for an additional 10 minutes.

Serving: This side dish pairs well with fish and roasts, serving as a
valuable source of vitamins during the winter cold. Reheating only
enhances its flavor!