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


  1. Cook oyster mushrooms for 10 minutes in water with soy sauce and algae. Then strain and pull out the nori.
  2. Pre-heat the oil and sour the onions (it should be stewed and not browned). Add maple syrup and fry for a moment.
  3. 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.
  4. Layer oyster mushrooms with tomato sauce. Put it in the fridge, where you can keep it for a few days.

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Nutritional Information

Total Calories: 1,345 | Total Carbs: 173 g | Total Fat: 60 g | Total Protein: 62 g | Total Sodium: 2,689 mg | Total Sugar: 58 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.