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Dutch Vegan herring sandwich

Prep Time30 minutes
Fermentation time5 days
Course: Main Course
Cuisine: Dutch
Keyword: Dutch, Herring, Sandwich, Vegan
Servings: 2 Sandwiches

Equipment

  • 1 saucepan
  • 1 Strainer
  • 1 cutting board
  • 1 Cutting knife
  • 1 Bread knife

Ingredients

  • 5 Fermented shaggy inkcap mushrooms (See https://chefofnature.com/?p=351, replace the st george mushrooms with shaggy inkcaps)
  • 10 Crow garlic bulbs
  • 4 Hogweed stems
  • 2 tbsp Vinegar
  • 2 tbsp Water
  • 2 Pistolet style sandwiches

Instructions

Pickles

  • Add the vinegar and water to a saucepan and bring to a boil.
  • In the mean time, cut the hogweed stems in small cubes. If you have more mature stems, you might have to peel them before cutting since they can become stringy.
  • Put the cut stems in a small container and pour over the hot water and vinegar mixture and let is rest for 15 minutes.

Assembling

  • Dice the crow garlic bulbs in small cubes and chop the green parts in small bits.
  • Cut the sandwich in half and add a layer of fermented mushrooms.
  • Garnish with the onions and hogweed pickles and serve.