Description
This Mushroom “Calamari” with Spicy Marinara is a delicious vegan alternative to traditional calamari, featuring crispy fried oyster mushrooms paired with a vibrant, spicy tomato-based marinara sauce. The mushrooms are coated in a flavorful seasoned flour and panko mixture, fried to golden perfection, and served with fresh lemon wedges to enhance their savory flavor. The homemade spicy marinara complements the dish with its balance of garlic, red pepper flakes, and fresh herbs.
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
- 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, cooking while stirring until the garlic softens, about 3 to 4 minutes. Stir in tomato paste and cook for 1 minute to deepen its flavor. Add crushed tomatoes, dried oregano, and fresh basil if using. Bring the sauce to a simmer and cook for 5 minutes, then season with kosher salt and freshly ground black pepper to taste. For a smoother sauce, let it cool slightly and puree in a blender; for chunkier, leave as is.
- Prepare the mushroom calamari: Using your hands, gently pull apart the oyster mushrooms into individual “petals.” In a medium bowl, combine the all-purpose flour, panko breadcrumbs, kosher salt, black pepper, garlic powder, and smoked paprika to form the dry coating mix. In a separate bowl, whisk together the nondairy milk and nondairy plain yogurt.
- Heat the oil for frying: Fit a deep skillet or pot with a deep-fry thermometer and add canola oil to a depth of 3 inches. Heat the oil over medium-high heat until the thermometer registers 375°F, indicating it’s ready for frying.
- Coat the mushrooms: Working in batches, dip the mushroom petals into the nondairy milk and yogurt mixture, shaking off any excess liquid. Dredge each piece thoroughly in the seasoned flour and panko mixture, ensuring an even coating. Place the coated mushrooms on a parchment-lined baking sheet or plate. Repeat until all mushrooms are coated.
- Fry the mushrooms: Carefully add the coated mushrooms to the hot oil in batches, frying and turning occasionally for about 3 to 4 minutes or until they turn golden brown and crispy. Use a slotted spoon to transfer the fried mushrooms to a paper towel-lined plate to drain excess oil. Season immediately with a pinch of kosher salt.
- Serve: Plate the crispy mushroom calamari alongside the spicy marinara sauce and fresh lemon wedges. Squeeze lemon juice over the mushrooms before eating for an extra burst of freshness.
Notes
- Oyster mushrooms work best for their texture, but shiitake or king oyster mushrooms can be used as alternatives.
- Adjust the red pepper flakes in the marinara according to your spice preference.
- Ensure the oil temperature stays consistent around 375°F to achieve a crisp, non-greasy fry.
- For a smoother marinara, blend the sauce slightly after cooking; leaving it chunky adds rustic texture.
- Use nondairy milk and yogurt of your choice (such as soy, almond, or oat-based) to maintain a vegan dish.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
