Description
This Mushroom “Calamari” with Spicy Marinara is a delightful plant-based twist on a classic seafood dish, using crispy fried oyster mushrooms coated in a flavorful seasoned batter. Paired with a vibrant, homemade spicy marinara sauce, this recipe offers a perfect balance of heat and savory flavors, ideal for a satisfying appetizer or light meal.
Ingredients
Units
Scale
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
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 while stirring until the garlic softens, about 3 to 4 minutes. Stir in the tomato paste and cook for another minute. Add the crushed tomatoes, dried oregano, and chopped fresh basil if using. Bring the mixture to a simmer and cook for 5 minutes. Season with kosher salt and freshly ground black pepper to taste. For a smoother sauce, allow it to cool slightly and then puree in a blender; otherwise, leave it chunky.
- Prepare the calamari mushrooms: Pull apart the oyster mushrooms gently with your hands to separate them into “petal”-like pieces. In a medium bowl, mix the 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 combined.
- Heat the oil for frying: Place a deep skillet or pot over medium-high heat and fill it with canola oil to a depth of about 3 inches. Heat the oil until a deep-fry thermometer registers 375°F (190°C), ensuring the oil is ready for frying.
- Batter the mushroom pieces: Working in batches, dip the mushroom petals first into the nondairy milk and yogurt mixture, shaking off any excess liquid. Then dredge the mushrooms in the seasoned flour and panko mixture, coating them evenly. Place the coated pieces on a parchment-lined baking sheet or plate to rest while you prepare the remaining batches.
- Fry the mushrooms: Carefully fry the coated mushroom pieces in the hot oil in batches. Turn them occasionally to ensure an even golden-brown color, cooking each batch for about 3 to 4 minutes. Once fried, transfer the mushrooms onto a paper towel-lined plate to drain excess oil. Immediately season with a sprinkle of kosher salt. Serve the crispy mushroom calamari hot, accompanied by the spicy marinara sauce and lemon wedges for squeezing.
Notes
- Use oyster mushrooms as they have a texture that closely resembles calamari when fried.
- Ensure the oil temperature is maintained at 375°F to achieve a crispy exterior without absorbing too much oil.
- For a smoother marinara, blending after cooking is recommended, but the chunky version provides more texture and heartiness.
- This recipe is vegan and dairy-free, making it suitable for those avoiding animal products.
- Serve immediately after frying for the best texture and flavor.
Nutrition
- Serving Size: 1 serving (half the recipe)
- Calories: 430
- Sugar: 6g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
