Senapssill, but with mushrooms
Vegetarian version of Swedish pickled herring
A variant of vegetarian mushroom herring that hits both acidity and texture against the original quite well. Suitable as a vegetarian alternative to pickled herring at Easter, Midsummer and the Christmas table. I have tried other ways to cook vegetarian varieties where I used eggplant, among other things, which turned out ok, but I think this will be a little better. It is of course difficult to completely succeed in simulating herring, but here you get at least pretty close.
Pickled herring of various kinds has an obvious place in Sweden and Finland at Easter, Midsummer and the Christmas table. Pickling herring is a way of preserving it and in Sweden we add a lot of different flavors such as mustard, onion, matjes, "skärgård", crayfish, black currant and lingonberry. A classic plate on the Swedish midsummer table consists of pickled herring, boiled new potatoes, sour cream, eggs and chives, which of course must be combined with beer and "nubbe" (snaps) to drink. In addition to Scandinavia, pickled herring is also popular in the United Kingdom, Russia, the Baltics, parts of Eastern and Central Europe, the Netherlands and Canada.
The mushroom is cooked partly by the heat from the pickle, but mainly from the pickle itself, so it should at least rest overnight. Oyster mushroom do not taste much in itself, but absorb flavors really well. You can season the pickled mushroom herring in lots of different ways, so its really just a matter of experimenting. Here I chose Scanian mustard because of course you have to have at least one mustard herring and an onion herring on the midsummer table.
On the pieces that were left over, I made a herring salad, which turned out quite well. There are lots of different recipes for Swedish herring salad and I will probably post one here eventually as well, but in short, I used apples, leeks, lemon, creme fraiche (and/or mayonnaise) and herring. Since you have many other flavors in a herring salad, the herring disappears slightly and it is then easier to get away with a variant that is made from mushrooms.
This variety is flavored primarily with mustard which also gives the yellow color. As I live in Skåne, there are few other types of mustard that can be used than just Skåne (Scanian) mustard, but of course you can use other varieties and also combine if you want. However, I think you should use a coarsely ground and fairly strong mustard with a little sting and not use a mild finely ground variant for this recipe.
The mushroom herring lasts in the fridge for a few days and should be made at least a day before it is time to serve.
|Energy||394.02 kcal||98.5 kcal||127 kcal|
|Carbohydrates||34.9 g||8.73 g||11.25 g|
|Fat||25.87 g||6.47 g||8.34 g|
|Protein||6.64 g||1.66 g||2.14 g|
|Sugar||27.52 g||6.88 g||8.87 g|
|Salt||5.99 g||1.5 g||1.93 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Clean and divide the mushroom into smaller pieces.
- Put vinegar, water, sugar, salt and dill in a pot and bring to the boil.
- Turn off the plate as soon as everything is boiling and make sure that the sugar and salt are completely dissolved.
- When the brine has cooled down a bit, add the oil and stir.
- Add the mushrooms and leave it to soak for at least an hour.
- Mix creme fraiche, mustard, soy sauce and chopped dill.
- Mix in the pickled mushrooms and add white pepper and possibly more salt to taste.
- Leave in the fridge overnight.