The first time I tried mushroom “calamari,” I was taken aback by how something so simple could replicate the beloved texture of seafood so perfectly. It all started during one of those evenings where I was craving a snack but tired of the usual fast food options. The solution? A delightful vegan twist using oyster mushrooms, which are naturally meaty and umami-rich. After a quick dip in a zesty, spiced batter and a flash fry to achieve that irresistible crunch, I paired it with a homemade spicy marinara that dances on your taste buds.
This dish not only satisfies cravings for something sumptuous but also aligns perfectly with plant-based living, making it a winner for those who love delicious food without the guilt. Whether you’re hosting a gathering or enjoying a cozy dinner at home, this mushroom “calamari” shines as both an appetizer and a main course. Plus, it’s easy enough to whip up in a flash. Let’s get started on this mouthwatering journey!
Why Choose Mushroom “Calamari” with Spicy Marinara?
Flavor Explosion: This recipe features umami-rich oyster mushrooms that perfectly mimic the taste and texture of calamari, making it a standout dish for seafood lovers and vegans alike.
Packed with Spice: The zesty homemade marinara sauce, infused with garlic and red pepper flakes, elevates every bite, ensuring your taste buds are treated to a flavorful experience.
Quick and Easy: With simple ingredients and a straightforward cooking process, this meal can be ready in no time—perfect for busy weeknights or last-minute guests.
Healthy Twist: Embracing a plant-based diet has never been tastier; this dish is not only dairy-free but also gluten-free-friendly, making it suitable for various dietary preferences!
Crowd-Pleaser: Serve it as an appetizer at parties or as a main course for family dinner; its enticing crunch and savory taste will have everyone coming back for more!
Mushroom “Calamari” Ingredients
For the Marinara
• Extra-virgin olive oil – Provides a rich flavor and is essential for sautéing.
• Garlic (cloves, crushed) – Adds aromatic depth to the zesty marinara.
• Red pepper flakes – Introduces a pleasant heat to the sauce.
• Tomato paste – Intensifies the tomato flavor for a robust marinara.
• Crushed tomatoes (14.5-ounce can) – Forms the base of the delicious marinara sauce.
• Dried oregano – Adds an herbaceous note that complements the tomatoes.
• Chopped fresh basil leaves, optional – Enhances freshness and vibrant color.
• Kosher salt – Balances the flavors beautifully.
• Freshly ground black pepper – Adds seasoning depth for an elevated taste.
For the Mushroom “Calamari”
• Oyster mushrooms (12 oz.) – The star ingredient providing a calamari-like texture when fried.
• All-purpose flour (1 cup) – Forms the batter coating on the mushrooms.
• Panko (1/2 cup) – Contributes extra crunch to the fried mushrooms.
• Garlic powder – Enhances overall flavor in the batter for depth.
• Smoked paprika – Adds a subtle smokiness, giving that rich flavor profile.
• Nondairy milk (1 cup) – Used to create a dairy-free batter; keep it flavorful!
• Nondairy plain yogurt (1/4 cup) – Adds creaminess to the batter for a satisfying finish.
• Canola oil (for frying) – Required for frying the mushrooms; choose oil with a high smoke point.
• Lemon wedges (for serving) – Provide a bright finish to balance out the richness of the dish.
This enticing Mushroom “Calamari” with Spicy Marinara is truly a must-try for anyone seeking a delightful, plant-based dish that’s full of flavor and texture!
How to Make Mushroom “Calamari” with Spicy Marinara
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Prepare Marinara: In a saucepan over medium heat, add extra-virgin olive oil and sauté crushed garlic until fragrant, about 1 minute. Incorporate red pepper flakes and tomato paste, cooking briefly. Stir in crushed tomatoes and oregano, then simmer for 15 minutes, seasoning with kosher salt and black pepper, plus optional basil for freshness.
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Prepare Mushrooms: Clean the oyster mushrooms carefully, ensuring they are pat dry. This step is crucial for achieving a crispy coating.
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Prepare Coating: In a mixing bowl, whisk together all-purpose flour, panko, garlic powder, smoked paprika, kosher salt, and black pepper. In a separate bowl, mix nondairy milk and yogurt until well combined.
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Batter Mushrooms: Take each mushroom and first dip it into the wet mixture, allowing excess to drip off, then coat it thoroughly with the dry mixture, ensuring an even coverage for that perfect crunch.
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Fry Mushrooms: Heat canola oil in a frying pan over medium-high heat. Carefully place the coated mushrooms in the oil in batches, frying until golden brown and crispy, about 3-4 minutes per side. Once done, drain on paper towels to absorb excess oil. Serve hot with marinara and lemon wedges for a burst of freshness.
Optional: Garnish with chopped fresh basil for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
Mushroom “Calamari” Variations
Customize your mushroom “calamari” experience with these fun and tasty twists that add unique flavors and textures!
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Mushroom Swap: Try king oyster or maitake mushrooms for different flavors and textures in your calamari.
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Spicy Twist: Incorporate diced jalapeños or cayenne pepper into the marinara for an extra kick that will warm your taste buds.
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Garlic Lover: Add roasted garlic to your marinara for a deeper flavor profile that complements the mushrooms beautifully.
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Crispy Add-In: Mix in crushed seaweed or nori flakes to the breadcrumb coating, giving your calamari an ocean-inspired crunch.
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Cheesy Vibes: Stir in nutritional yeast with the flour for a cheesy flavor that will make this dish even more irresistible.
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Herbaceous Kick: Enhance your marinara by adding fresh parsley or cilantro for a burst of freshness that pairs nicely with the fried mushrooms.
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Gluten-Free Delight: For a gluten-free version, use almond flour or coconut flour instead of all-purpose flour to coat those crispy mushrooms.
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Citrus Zest: Add lemon or lime zest to the batter for a bright, zesty twist that elevates the flavor profile of each bite!
What to Serve with Mushroom “Calamari” with Spicy Marinara?
Transform your delicious dish into a full meal experience that delights the senses and satisfies every craving.
- Crispy Green Salad: A light, refreshing salad with mixed greens and a tangy vinaigrette balances the richness of the fried mushrooms.
- Homemade Garlic Bread: Robust garlic bread complements the zestiness of your marinara, making it a perfect dipper for extra sauce.
- Roasted Vegetables: Seasoned roasted veggies enhance the meal with their natural sweetness and create a delightful contrast to the crunch of the “calamari.”
- Creamy Polenta: Smooth, creamy polenta provides a comforting base that pairs wonderfully with the crispy texture of the mushroom dish.
- Sparkling Lemonade: A refreshing beverage with citrus notes can awaken the palate and enhance the flavors of the spicy marinara sauce.
- Pasta Primavera: Light, sautéed vegetables tossed with pasta create an inviting harmony of flavors, complementing the mushroom’s umami richness.
- Mango Salsa: Bright and fruity, this salsa adds a fresh twist that cuts through the richness while offering a pop of color.
- Chocolate Avocado Mousse: For dessert, this rich yet healthy mousse provides a luxurious finish, contrasting beautifully with the main dish’s crispy texture.
Expert Tips for Mushroom “Calamari”
• Oil Temperature: Ensure that the canola oil is sufficiently hot before frying; this is key for achieving that crispy texture you’re after.
• Batch Frying: Don’t crowd the pan. Fry mushrooms in small batches to prevent steaming, ensuring even cooking and maximum crunch.
• Drying Mushrooms: Make sure the oyster mushrooms are completely dry before coating them; moisture can prevent the batter from clinging properly.
• Flavor Boost: For added depth, consider mixing Italian seasoning or nutritional yeast into the flour mixture for your mushroom “calamari.”
• Gluten-Free Option: If making a gluten-free version, swap all-purpose flour with chickpea flour or a gluten-free flour blend for a delightful alternative.
Make Ahead Options
These Mushroom “Calamari” with Spicy Marinara are ideal for meal prep, allowing you to savor delicious plant-based goodness on busy weeknights! You can prepare the marinara sauce up to 3 days in advance—simply make it according to the instructions, let it cool, and store it in an airtight container in the refrigerator. The battered mushrooms can be coated and refrigerated for up to 24 hours before frying. This way, you maintain their crispiness when you fry them just before serving. When you’re ready to enjoy, fry the mushrooms in batches until golden and serve hot with the marinara for restaurant-quality taste at home, all while saving precious time.
How to Store and Freeze Mushroom “Calamari”
Fridge: Store leftover mushroom “calamari” in an airtight container for up to 2 days. To maintain crunchiness, reheat in an oven at 350°F for about 10 minutes.
Freezer: If you want to freeze, wrap the fried mushrooms tightly in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer, but texture may vary.
Reheating: For best results, reheat frozen mushroom “calamari” in a preheated oven at 375°F for about 15-20 minutes until warmed through and crispy again.
No Refreezing: Avoid refreezing once thawed to keep the mushrooms at their best quality.
Mushroom “Calamari” with Spicy Marinara Recipe FAQs
What are the best oysters mushrooms to use for this recipe?
Absolutely! For the best texture, I recommend using fresh oyster mushrooms, as they provide that chewy, calamari-like consistency. Look for plump mushrooms with a clean, firm texture and avoid any that have dark spots all over, which may indicate aging.
How should I store leftover mushroom “calamari”?
Leftover mushroom “calamari” can be stored in an airtight container in the refrigerator for up to 2 days. To help them maintain that delightful crunch, it’s best to reheat them in the oven at 350°F for about 10 minutes before serving.
Can I freeze mushroom “calamari”? If so, how?
Yes, you can freeze your mushroom “calamari”! Start by allowing them to cool completely, then tightly wrap the fried mushrooms in plastic wrap. Place them in a freezer bag, removing as much air as possible. They can be stored for up to 3 months. Keep in mind that the texture may slightly change upon thawing.
What are some common issues when making this recipe?
One common issue is that the batter may not stick well to the mushrooms. To ensure a good coating, make sure the mushrooms are completely dry before you dip them in the batter. Additionally, avoid overcrowding the frying pan, since this can lead to steaming rather than frying, which results in soggy mushrooms instead of crispy ones.
Is this dish suitable for people with dietary restrictions?
Definitely! This mushroom “calamari” is plant-based and can be made gluten-free. Simply substitute the all-purpose flour with chickpea flour or a gluten-free flour blend. It’s also dairy-free, making it an excellent option for those with lactose intolerance. Always check for personal allergies to specific ingredients, especially if you’re serving guests.
How do I reheat frozen mushroom “calamari”?
To reheat frozen mushroom “calamari,” preheat your oven to 375°F. Remove them from the freezer and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until they are heated through and regain their crispiness. This will help restore that delightful texture we all love!
Mouthwatering Mushroom “Calamari” with Zesty Spicy Marinara
Ingredients
Equipment
Method
- In a saucepan over medium heat, add extra-virgin olive oil and sauté crushed garlic until fragrant, about 1 minute. Incorporate red pepper flakes and tomato paste, cooking briefly. Stir in crushed tomatoes and oregano, then simmer for 15 minutes, seasoning with kosher salt and black pepper, plus optional basil for freshness.
- Clean the oyster mushrooms carefully, ensuring they are pat dry. This step is crucial for achieving a crispy coating.
- In a mixing bowl, whisk together all-purpose flour, panko, garlic powder, smoked paprika, kosher salt, and black pepper. In a separate bowl, mix nondairy milk and yogurt until well combined.
- Take each mushroom and first dip it into the wet mixture, allowing excess to drip off, then coat it thoroughly with the dry mixture, ensuring an even coverage for that perfect crunch.
- Heat canola oil in a frying pan over medium-high heat. Carefully place the coated mushrooms in the oil in batches, frying until golden brown and crispy, about 3-4 minutes per side. Once done, drain on paper towels to absorb excess oil. Serve hot with marinara and lemon wedges for a burst of freshness.