Oyster Mushroom ‘Herring’
This is a vegan version of the typical Scandinavian pickled herring (‘Tillisilli’) using oyster mushrooms.
Serves 4
Ingredients
- 200g oyster mushrooms in 2-3cm wide slices (you can use both cap and stem)
- 2 dl Oat fraiche
- ½ onion sliced
- ½ bunch of fresh dill, chopped
- 1 tbsp of Dijon mustard
- white pepper, salt
Method
Boil the mushroom slices in water with salt for 5-10 min. Drain the mushrooms and leave them in the strainer to cool.
Mix the oat fraiche with the sliced onions, dill and mustard and add pepper to taste. Mix in the mushroom slices, gently and evenly
Put the mix into a jar and refrigerate.
Serve on rye crackers. You can store this for up to 3 days in the fridge.