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Mushroom “Calamari” with Spicy Marinara Recipe

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★★★★★

4.4 from 73 reviews

This Mushroom “Calamari” with Spicy Marinara is a delicious vegan alternative to traditional fried calamari. Crispy oyster mushrooms are seasoned, battered, and fried to golden perfection, then served with a zesty, homemade spicy marinara sauce for dipping. The combination of smoky paprika, garlic, and red pepper flakes creates a flavorful appetizer or snack that’s perfect for sharing.

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
  • 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

Instructions

  1. Make the spicy marinara: In a medium saucepan, heat olive oil over medium-low heat. Add crushed garlic and red pepper flakes, and cook while stirring until garlic softens, about 3 to 4 minutes. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, dried oregano, and 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 chunkier sauce, leave as is; for a smoother texture, let cool slightly and puree in a blender.
  2. Prepare the calamari coating: Tear the oyster mushrooms into petal-like pieces by hand. In a medium bowl, mix together flour, panko, kosher salt, black pepper, garlic powder, and smoked paprika. In another medium bowl, whisk together nondairy milk and nondairy plain yogurt until combined.
  3. Heat the oil: Fill a deep skillet or pot with canola oil to a depth of 3 inches and attach a deep fry thermometer. Heat the oil over medium-high heat until it reaches 375°F (190°C).
  4. Coat the mushrooms: Working in batches, dip mushroom pieces into the milk and yogurt mixture, shaking off any excess liquid. Then dredge them thoroughly in the flour mixture, ensuring an even coating. Place coated mushrooms on a parchment-lined baking sheet or plate while you continue coating the rest.
  5. Fry the mushrooms: Fry the coated mushroom pieces in the hot oil in batches. Turn them occasionally to ensure even browning, cooking until golden brown and crisp, about 3 to 4 minutes per batch. Remove mushrooms with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Season immediately with a pinch of kosher salt.
  6. Serve: Arrange the fried mushroom “calamari” on a serving plate alongside the spicy marinara sauce and lemon wedges for squeezing over. Enjoy warm as an appetizer or snack.

Notes

  • Ensure the oil maintains 375°F for optimal crispiness and to prevent sogginess or excessive oil absorption.
  • If you prefer a less spicy sauce, reduce or omit the red pepper flakes.
  • You can use other types of mushrooms like king oyster mushrooms for a different texture.
  • Use nondairy yogurt and milk that are neutral in flavor to avoid altering the taste.
  • Serve immediately after frying for crispiest texture; leftovers can be reheated in the oven to maintain crunch.

Keywords: Mushroom Calamari, Vegan Appetizer, Spicy Marinara, Fried Mushrooms, Oyster Mushrooms, Vegan Fried Dish

Find it online: https://kitchenbyclara.com/mushroom-calamari-with-spicy-marinara-recipe/