Description
This Mushroom “Calamari” with Spicy Marinara recipe offers a plant-based twist on a seafood classic using oyster mushrooms as a tender, crispy substitute. The mushrooms are battered and fried to golden perfection, then served with a zesty, homemade spicy marinara sauce for dipping. Perfect as an appetizer or light meal, this vegan dish combines bold flavors and satisfying textures that everyone will love.
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 inches depth)
- Lemon wedges, for serving
Instructions
- Make the spicy marinara: In a medium saucepan, heat olive oil over medium-low heat. Add crushed garlic and red pepper flakes; cook, stirring occasionally, until the garlic softens, about 3 to 4 minutes. Stir in tomato paste and cook for 1 minute to deepen the flavors. Add the crushed tomatoes, dried oregano, and fresh basil leaves if using. Bring the mixture to a simmer and let it cook gently for 5 minutes. Season with kosher salt and freshly ground black pepper to taste. For a chunkier sauce, serve as is, or allow to cool slightly and blend for a smoother texture.
- Prepare the mushroom “calamari”: Using your hands, gently pull apart the oyster mushrooms into individual ‘petals’ or strips. This will give them a texture similar to calamari rings. In a medium bowl, mix together the all-purpose flour, panko breadcrumbs, kosher salt, black pepper, garlic powder, and smoked paprika to create the dry coating. In another bowl, whisk together the nondairy milk and nondairy plain yogurt until smooth and combined.
- Heat the oil for frying: Fill a deep skillet or heavy-bottomed pot with canola oil to a depth of about 3 inches. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 375°F (190°C). Maintaining this temperature is crucial for crispy results.
- Coat the mushrooms: Working in batches to avoid overcrowding, dip each mushroom petal into the milk and yogurt mixture, allowing excess to drip off. Then thoroughly dredge it in the seasoned flour and panko mixture, ensuring an even coating. Place the coated mushrooms on a parchment-lined baking sheet or plate while you continue coating the rest.
- Fry the mushroom calamari: Carefully add batches of the coated mushrooms to the hot oil. Fry them, turning occasionally with tongs, until they are golden brown and crispy, approximately 3 to 4 minutes. Use a slotted spoon or spider strainer to remove them from the oil and transfer to a paper towel-lined plate to drain excess oil. Immediately season with a pinch of salt.
- Serve: Plate the crispy mushroom “calamari” alongside the spicy marinara sauce and garnish with fresh lemon wedges for squeezing over. Enjoy this flavorful vegan appetizer while warm.
Notes
- Maintaining the oil temperature at 375°F is key to ensuring the mushroom “calamari” turns out crispy and not greasy.
- Oyster mushrooms have a texture closest to calamari; however, shiitake or king oyster mushrooms can be used as alternatives.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- If a smoother marinara is preferred, use a blender or immersion blender after cooking.
- Leftovers are best enjoyed fresh; re-frying them briefly in a hot pan can help regain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
