Skärgårdssill, 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. Skärgårdssill is a classic that I can not be without when I eat pickled herring.
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 variant is flavored with seaweed caviar, mayonnaise, creme fraiche and the flavors from the pickle. I think the result is pretty good and plan to serve this on Christmas Eve - it will be interesting to see how it is received by the guests. I will also use this vegetarian herring to make the herring salad that I mentioned in the paragraph above.
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.
This recipe contains creme fraiche and mayonnaise - make sure to use vegetarian versions of these.
|Energy||497.64 kcal||124.41 kcal||156 kcal|
|Carbohydrates||25.14 g||6.28 g||7.88 g|
|Fat||42.43 g||10.61 g||13.30 g|
|Protein||4.12 g||1.03 g||1.29 g|
|Sugar||20 g||5 g||6.27 g|
|Salt||6.03 g||1.51 g||1.89 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, mayo, caviar and chopped dill.
- Mix in the pickled mushrooms and add salt to taste.
- Leave in the fridge overnight.