Description
This vegan Mushroom “Calamari” recipe offers a delightful twist on traditional calamari by using tender oyster mushrooms coated in a seasoned crispy batter and fried to golden perfection. Paired with a spicy homemade marinara sauce, this dish is perfect as an appetizer or a flavorful snack with a zesty lemon finish.
Ingredients
Scale
For Spicy Marinara
- 2 Tbsp. extra-virgin olive oil
- 2 cloves garlic, crushed
- 1/2 tsp. red pepper flakes
- 1 Tbsp. tomato paste
- 1 (14.5-ounce) can crushed tomatoes
- 1/4 tsp. dried oregano
- 2 Tbsp. chopped fresh basil leaves (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Calamari
- 12 oz. oyster mushrooms
- 1 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 cup nondairy milk
- 1/4 cup nondairy plain yogurt
- Canola oil, for frying (enough for 3-inch deep oil)
- Lemon wedges, for serving
Instructions
- Prepare the spicy marinara: In a medium saucepan, heat olive oil over medium-low heat. Add crushed garlic and red pepper flakes, cooking while stirring until the garlic is soft and fragrant, about 3 to 4 minutes. Stir in the tomato paste and cook for another minute. Add crushed tomatoes, dried oregano, and fresh basil if using. Bring the mixture to a simmer and cook for 5 minutes to allow flavors to meld. Season with kosher salt and freshly ground black pepper to taste. For a chunkier sauce, serve as is; for a smoother texture, let the sauce cool slightly and puree in a blender.
- Prepare the mushrooms: Using your hands, gently pull apart the oyster mushrooms into petal-like pieces to resemble calamari rings. In a medium bowl, combine all-purpose flour, panko breadcrumbs, kosher salt, black pepper, garlic powder, and smoked paprika. In another bowl, whisk together the nondairy milk and nondairy plain yogurt until smooth.
- Heat the oil for frying: Fit a deep skillet or pot with a deep-fry thermometer and fill with canola oil to a depth of approximately 3 inches. Heat over medium-high heat until the oil reaches 375°F (190°C).
- Bread the mushrooms: Working in batches, dip the mushroom pieces into the milk and yogurt mixture, shaking off any excess liquid. Dredge each piece thoroughly in the flour and panko mixture to evenly coat. Place the coated mushroom pieces on a parchment-lined baking sheet or plate while preparing the rest.
- Fry the mushrooms: Fry the coated mushroom pieces in the hot oil in batches, making sure not to overcrowd the pan. Turn occasionally and fry until they turn a golden brown color, about 3 to 4 minutes per batch. Use a slotted spoon to transfer the fried mushrooms onto a paper towel-lined plate to drain excess oil. Immediately season with a little kosher salt while still hot.
- Serve: Serve the crispy mushroom calamari hot with the spicy marinara sauce on the side and lemon wedges for an added citrusy brightness.
Notes
- Adjust red pepper flakes in the marinara to control the heat level according to your taste.
- Use oyster mushrooms for their texture similar to calamari; shiitake or king oyster can be a substitute but may differ in texture.
- Ensure oil temperature stays consistent at 375°F to achieve crispy, non-greasy mushrooms.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- The fried mushrooms are best enjoyed immediately to maintain their crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 0 mg
