1 pkg. bulk sauerkraut
1 lb. fresh mushrooms, sliced
1 stick butter
Fresh ground black pepper
1 lg. container sour cream
Dill seed to taste

Cook sauerkraut with bay leaves. Meanwhile, saute mushrooms in melted butter. Do not brown. Add fresh ground black pepper. Add drained sauerkraut and remove bay leaves to mushroom butter mixture. Fold in sour cream. Serve in casserole or heated chafing dish. Sprinkle top with dill seed.