Mushroom Calamari
Mushroom “Calamari” with Spicy Marinara is a creative plant-based appetizer where mushrooms are cut into ring shapes, coated in a crispy batter, and fried to mimic the texture of calamari. Served with a bold, spicy marinara sauce, it offers a flavorful and satisfying vegan alternative to the classic seafood dish.
Ingredients
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
- Freshly ground black pepper
FOR CALAMARI
- 12 oz. oyster mushrooms
- 1 cup all-purpose flour
- 1/2 cup panko
- 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
- Lemon wedges, for serving
Instructions
- Make the calamari: Using your hands, pull apart mushrooms so they are separated into “petals.” In a medium bowl, combine flour, panko, salt, pepper, garlic powder, and paprika. In another medium bowl, whisk nondairy milk and yogurt to combine.
- Fit a deep skillet or pot with a deep fry thermometer and add canola oil to a depth of 3 inches. Place over medium high until thermometer registers 375°F.
- Working in batches, dunk mushroom pieces in milk mixture, shaking off excess. Dredge in flour mixture, making sure pieces are evenly coated. Transfer to a parchment-lined baking sheet or plate and repeat until all pieces are coated.
Nutrition
Calories: 1484kcalCarbohydrates: 87gProtein: 21gFat: 117gSaturated Fat: 14gCholesterol: 4mgSodium: 1717mgPotassium: 1759mgFiber: 12gSugar: 14gCalcium: 222mgIron: 10mg
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