Mushroom “Calamari” with Spicy Marinara

Mushroom “Calamari” with Spicy Marinara

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These crispy oyster mushrooms, coated in a light batter and fried to perfection, offer a delectable alternative to the classic seafood favorite. While other mushroom types can be used, the delicate "petals" of oyster mushrooms deliver an irresistible crunch that is simply addictive.
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Prep Time 27 minutes
Cook Time 28 minutes
Total Time 55 minutes
Course Breakfast
Cuisine world cuisine
Servings 2
Calories 1484 kcal

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 c. all-purpose flour
  • 1/2 c. panko
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 c. nondairy milk
  • 1/4 c. nondairy plain yogurt
  • Canola oil for frying
  • Lemon wedges, for serving

Instructions
 

  • Make the spicy marinara: In a medium saucepan, heat olive oil over medium-low heat. Add garlic and red pepper flakes and cook, stirring, until garlic is soft, 3 to 4 minutes. Add tomato paste and cook, stirring, 1 minute. Add crushed tomatoes, oregano, and basil (if using). Bring to a simmer and cook 5 minutes; season to taste with salt and pepper. For a chunkier sauce, leave as is. For a smoother sauce, let cool slightly and transfer to a blender to puree.
  • 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.
  • Fry mushrooms in batches, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and season with salt. Serve with marinara and lemon wedges.

Nutrition

Calories: 1484kcalCarbohydrates: 87gProtein: 21gFat: 117gSaturated Fat: 14gCholesterol: 4mgSodium: 1714mgPotassium: 1759mgFiber: 12gSugar: 14gCalcium: 222mgIron: 10mg
Keyword Mushroom “Calamari” with Spicy Marinara
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