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Kashubian style vegan herring

Prep Time15 minutes
Cook Time10 minutes
Resting1 day
Course: Appetizer, Condiment, garnish, Side Dish
Cuisine: kashubian, Polish
Keyword: mushroom
Servings: 2 people

Equipment

  • 1 jar
  • 1 pan
  • 1 spoon
  • 1 Knife

Ingredients

  • 90 gram fermented shaggy inkcap mushrooms
  • 75 gram red onion
  • 15 gram raisins or chopped prune
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • ½ tsp vinagar
  • ¼ tsp sugar
  • ¼ tsp marjoram
  • ¼ tsp mustard seeds
  • 1 bay leaf
  • 1 allspice corn
  • 50 ml water
  • peper

Instructions

  • Heat the oil in the pan. Chop the onions and fry them for about 3-4 minutes.
  • Add sugar, allspice, bay leaf, marjoram, mustard seeds, and raisins. Fry for 1-2 minutes.
  • Add tomato paste, vinegar, and water. Fry for another 5 minutes.
  • Turn off the heat. Leave the mixture to cool down.
  • Drain the ink mushrooms. Prepare a clean jar.
  • Put a layer of mushrooms into the jar.
  • Put a layer of the mixture from the pan on top. Repeat these steps until you use all the ingredients.
  • Let the flavor develop. Close the jar and place it in the fridge for at least a couple of hours (or night) up to 24 hours.
  • You can serve the vegan herring with bread.