Description
This Mushroom “Calamari” with Spicy Marinara is a delicious plant-based twist on the classic seafood dish, using crispy fried oyster mushrooms served with a bold, homemade spicy marinara sauce. Perfect as an appetizer or light main, it offers a satisfying texture and a zesty flavor punch, complemented by a touch of fresh lemon.
Ingredients
Scale
For the 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 the 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
- Lemon wedges, for serving
Instructions
- Make the Spicy Marinara: In a medium saucepan, heat the olive oil over medium-low heat. Add the crushed garlic and red pepper flakes, cooking and stirring until the garlic is soft, about 3 to 4 minutes. Stir in the tomato paste and cook for another minute. Add the crushed tomatoes, dried oregano, and optional basil leaves. Bring the sauce 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, leave as is; for smoother, let cool slightly and puree with a blender.
- Prepare the Mushrooms: Using your hands, gently pull apart the oyster mushrooms into separate “petals.” In a medium bowl, mix together the 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 fully combined.
- Heat the Oil: Fill a deep skillet or 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).
- Coat the Mushrooms: Working in batches, dip the mushroom pieces into the milk and yogurt mixture, allowing excess to drip off. Dredge them thoroughly in the flour and panko mixture, ensuring an even coating. Place the coated mushrooms on a parchment-lined baking sheet or plate and repeat until all are coated.
- Fry the Mushrooms: Fry the coated mushrooms in batches in the hot oil, turning occasionally, for about 3 to 4 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Season immediately with a pinch of kosher salt.
- Serve: Serve the crispy mushroom calamari hot, accompanied by the spicy marinara sauce and lemon wedges for squeezing over the top.
Notes
- Use oyster mushrooms for the best texture resembling calamari.
- Maintain oil temperature at 375°F for crispy results without greasy mushrooms.
- For a smoother marinara, blending is recommended but optional based on preference.
- Can substitute canola oil with other neutral oils suitable for frying.
- The recipe yields 2 servings, perfect for a small appetizer or light meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
