Name: Mushroom “Calamari” with Spicy Marinara Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 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; 12 oz. oyster mushrooms; 1 cup all-purpose flour; 1/2 cup panko; 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-inch deep oil); Lemon wedges, for serving

Introduction

This Mushroom “Calamari” with Spicy Marinara is a delicious, plant-based twist on the classic seafood appetizer. Crispy fried oyster mushrooms coated in a flavorful batter pair perfectly with a zesty, homemade spicy marinara sauce. It’s a great option for those looking to enjoy a savory snack without seafood.

A white round plate full of golden crispy fried mushrooms spread all over, with two bright yellow lemon wedges placed near the bottom center, showing some juicy texture inside. At the top left of the plate, there is a small white bowl filled with red chunky tomato sauce, sprinkled with chopped green herbs. The plate is set on a white marbled textured surface with soft pink light around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

12 oz. oyster mushrooms

1 cup all-purpose flour

1/2 cup panko

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

Step 1: Make the spicy marinara by heating olive oil in a medium saucepan over medium-low heat. Add crushed garlic and red pepper flakes, cooking and stirring until garlic softens, about 3 to 4 minutes. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, and basil if using. Bring the sauce to a simmer and cook for 5 minutes, seasoning with salt and pepper to taste. For a smoother sauce, let it cool slightly before pureeing in a blender.

Step 2: Prepare the mushrooms by pulling them apart into petal-like pieces. In a medium bowl, mix together flour, panko, kosher salt, black pepper, garlic powder, and smoked paprika. In another bowl, whisk nondairy milk and nondairy yogurt together until combined.

Step 3: Fill a deep skillet or pot with canola oil to a depth of about 3 inches. Heat over medium-high heat until the oil reaches 375°F, using a deep fry thermometer for accuracy.

Step 4: Working in batches, dip the mushroom pieces into the milk mixture, shaking off excess liquid. Then dredge them evenly in the flour mixture. Place the coated pieces on a parchment-lined baking sheet or plate. Repeat this process until all mushrooms are coated.

Step 5: Fry the mushroom pieces in the hot oil in batches, turning occasionally, until golden brown and crispy, about 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season immediately with salt. Serve warm with the spicy marinara sauce and lemon wedges on the side.

Tips & Variations

For extra crispiness, double-dip the mushrooms by repeating the dipping and dredging process before frying.

Substitute oyster mushrooms with king oyster mushrooms for a meatier texture.

Add a squeeze of fresh lemon juice over the fried mushrooms just before serving to brighten the flavors.

If you prefer less heat, reduce or omit the red pepper flakes in the marinara sauce.

FAQs

Can I use other types of mushrooms for this recipe?

Yes, you can use a variety of mushrooms such as king oyster, shiitake, or cremini. King oyster mushrooms work well because their texture is similar to calamari when sliced.

Is it possible to bake the mushroom calamari instead of frying?

While frying gives the best crispy texture, you can bake the coated mushrooms on a parchment-lined baking sheet at 425°F for about 20 minutes, turning halfway through. They won’t be as crispy but will still be tasty and lighter.