Classic Kashubian herrings are very popular in Polish cuisine. The vegan version is equally delicious and aromatic. A sweet-dry tomato sauce with a hint of cinnamon will satisfy even the most demanding vegetable tastes.
Kashubian ‘Herrings’: Polish Salted Oyster Mushrooms [Vegan]
To Make the "Herring":
- 1-pound of oyster mushrooms
- 1 liter of water
- 3 tablespoons soy sauce
- 1 nori sheet
To Make the Sauce:
- 4 to 5 onions (sizeable)
- 1/4 cup of oil
- 2 tablespoons maple syrup
- 1/4 cup of apple cider vinegar
- 3 bay leaves
- 1/2 to 3/4 teaspoons of cinnamon
- 1/2 teaspoon of cayenne pepper
- 2 tablespoons of soy sauce
- 1 jar of tomato purée
- Cook oyster mushrooms for 10 minutes in water with soy sauce and algae. Then strain and pull out the nori.
- Pre-heat the oil and sour the onions (it should be stewed and not browned). Add maple syrup and fry for a moment.
- Add the remaining ingredients (vinegar, bay leaves, allspice, cinnamon, and tomato purée). Mix and simmer a few minutes. Season with salt, if you think that the sauce is too salty for you.
- Layer oyster mushrooms with tomato sauce. Put it in the fridge, where you can keep it for a few days.