{"id":1422,"date":"2023-12-03T17:05:58","date_gmt":"2023-12-03T17:05:58","guid":{"rendered":"https:\/\/chefofnature.com\/?p=1422"},"modified":"2023-12-03T17:05:59","modified_gmt":"2023-12-03T17:05:59","slug":"dutch-vegan-herring-sandwich","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=1422","title":{"rendered":"Dutch Vegan herring sandwich"},"content":{"rendered":"\n

With this recipe, we recreated a wild vegan version of a Dutch classic: the herring sandwich. The combination of fermented herring with onions and pickles dates back to the Jewish community of Amsterdam. They sold this trinity as a street food. Nowadays, you can find the herring special everywhere in the Netherlands in fish shops and at food stands as a topping for a sandwich.<\/p>\n\n\n\n

To give this dish a wild twist, we replaced the herring with fermented shaggy inkcap mushrooms (Coprinus comatus<\/em>), the onions with crow garlic (Allium vineale<\/em>) bulbs, and the pickles with quick pickled hogweed (Heracleum sphondylium<\/em>) stems.<\/p>\n\n\n\n

Shaggy inkcap mushrooms have a very short shelf life. They turn into a black goo, in a matter of several hours, as a result of auto digestion. When you picked the mushrooms be sure to cut them open and cut away any parts that turned black (see the pictures below). The black color indicates that the auto digestion process started and this part of mushroom is spoiled and have an unpleasant taste. Fermentation is an ideal way to preserve shaggy inkcap mushrooms, as it prevents the auto digestion process and preserves the mushroom for a very long time. <\/p>\n\n\n\n

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cut in half shaggy ink caps with som (left) ink caps in the field with one specimen starting to auto digest (right)<\/figcaption><\/figure>\n\n\n\n

Shaggy inkcap mushroom also happens to be a relatively safe one to pick, as there a no real dangerous look-a-likes. Potentially, another type of ink mushroom can be mistaken for the shaggy inkcap, and some of them can cause for some sickness if consumed with alcohol.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Dutch Vegan herring sandwich<\/h2>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Fermentation time<\/span>5 days<\/span><\/span> d<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Dutch<\/span><\/div>
Keyword: <\/span>Dutch, Herring, Sandwich, Vegan<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> Sandwiches<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>