There’s something truly delightful about discovering a plant-based dish that surprises both the palate and the eye. After a long week of mundane meals, I found myself craving something crispy, flavorful, and utterly satisfying. This is when my adventure into the world of mushroom “calamari” began! With the delicate crunch of oyster mushrooms taking center stage, this vegan twist offers a seafood-inspired delight that pairs beautifully with a homemade spicy marinara sauce.
Imagine the tantalizing aroma wafting through your kitchen as you fry these crispy “petals,” their texture reminiscent of classic calamari, yet completely devoid of seafood. This recipe seamlessly blends the richness of umami with the vibrant kick of spices, making it a perfect appetizer or a light meal. Best of all? It’s quick to prepare, allowing you to enjoy a gourmet experience without spending hours in the kitchen. So, gather your ingredients, and let’s dive into this deliciously satisfying recipe you can whip up any night of the week!
Why will you love this Mushroom “Calamari” with Spicy Marinara?
Irresistible Crunch: The oyster mushrooms create a crispy exterior that mimics traditional calamari perfectly.
Vegan Delight: This recipe means you can enjoy a seafood-inspired treat without compromising your plant-based lifestyle.
Quick Prep: You’ll have this zesty appetizer ready in no time—perfect for busy weeknights!
Flavor Explosion: The combination of spices and the homemade marinara sauce elevates every bite to a new flavor level.
Crowd-Pleaser: Ideal for gatherings, this dish will wow everyone, whether they’re vegan or not!
Mushroom “Calamari” Ingredients
Prepare to indulge in the crispy goodness of this Mushroom “Calamari” with Spicy Marinara!
For the Spicy Marinara
- Extra-virgin olive oil – A key ingredient for sautéing garlic and adding depth of flavor.
- Garlic (2 cloves, crushed) – Provides aromatic flavor that beautifully enhances the marinara.
- Red pepper flakes (1/2 tsp) – Adds a kick of heat to the sauce, perfect for spice lovers!
- Tomato paste (1 Tbsp) – Offers concentrated tomato flavor; feel free to substitute with more crushed tomatoes for a saucier effect.
- Crushed tomatoes (14.5-ounce can) – Acts as the base of the marinara sauce; fresh tomatoes work well in season.
- Dried oregano (1/4 tsp) – Provides earthy herbal notes; consider using fresh oregano for a vibrant twist.
- Fresh basil leaves (optional) – Adds a touch of freshness; parsley works as a nice alternative.
- Kosher salt – Essential for enhancing overall flavor.
- Freshly ground black pepper – Adds an extra punch to your marinara sauce.
For the Mushroom Calamari
- Oyster mushrooms (12 oz) – The star of the dish, providing texture reminiscent of calamari; king oyster or maitake mushrooms also work well.
- All-purpose flour (1 cup) – Forms the batter base; gluten-free flour is a great substitute for those with dietary needs.
- Panko (1/2 cup) – Creates a delightful crispy coating; seasoned panko can elevate the flavor even more!
- Garlic powder (1 tsp) – Offers additional garlic flavor; feel free to omit for a milder taste.
- Smoked paprika (1 tsp) – Introduces a smoky depth; regular paprika can be used in a pinch.
- Nondairy milk (1 cup) – Acts as the wet ingredient in the batter; feel free to choose almond, soy, or your preferred plant milk.
- Nondairy plain yogurt (1/4 cup) – Adds a creamy texture; opt for vegan yogurt to extend the dairy-free quality.
- Canola oil (for frying) – A suitable oil for frying; vegetable or sunflower oil are excellent alternatives.
- Lemon wedges (for serving) – Provides a bright acidity that enhances the overall flavor of the dish.
How to Make Mushroom “Calamari” with Spicy Marinara
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Prepare the Spicy Marinara: Heat 2 tablespoons of extra-virgin olive oil in a medium pan over medium heat. Add 2 crushed garlic cloves and ½ teaspoon of red pepper flakes, sauté until fragrant, about 1 minute. Stir in 1 tablespoon of tomato paste, then add a 14.5-ounce can of crushed tomatoes, ¼ teaspoon of dried oregano, kosher salt, and freshly ground black pepper to taste. Let it simmer for 15-20 minutes until thickened. Tip: Stir in fresh basil at the end for added freshness.
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Prepare the Battering Station: In a large bowl, combine 1 cup of all-purpose flour, ½ cup of panko, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, kosher salt, and black pepper. In another bowl, whisk together 1 cup of nondairy milk and ¼ cup of nondairy plain yogurt until smooth.
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Coat the Mushrooms: Take each oyster mushroom (12 oz), dip it into the milk mixture first, then dredge it in the flour mixture, ensuring they are thoroughly coated for that perfect crunch.
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Fry the Mushrooms: Heat canola oil (enough for deep frying) in a skillet over medium heat—aim for around 350°F. Carefully add mushrooms in batches, frying for about 3-4 minutes until golden brown and crispy. Be sure not to overcrowd the pan to maintain oil temperature!
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Serve: Once fried, drain the mushrooms on paper towels to remove excess oil. Serve them hot with your spicy marinara sauce and lemon wedges for a bright, zesty contrast.
Optional: Garnish with freshly chopped parsley for a pop of color.
Exact quantities are listed in the recipe card below.
What to Serve with Mushroom “Calamari” with Spicy Marinara?
Elevate your mushroom “calamari” experience with these delicious pairings that perfectly complement the crispy goodness and spicy sauce.
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Light Arugula Salad: A fresh arugula salad dressed with lemon vinaigrette adds a peppery contrast to the savory calamari, balancing flavors harmoniously.
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Savory Garlic Bread: Warm, crusty garlic bread is not only perfect for dipping in the spicy marinara, but its buttery richness enhances the dish’s texture and flavor.
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Crunchy Coleslaw: A crunchy slaw made with cabbage and carrots offers a refreshing crunch that counters the crispy mushrooms beautifully, bringing vibrant colors to your plate.
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Zesty Quinoa Salad: A zesty quinoa salad with cucumbers and cherry tomatoes provides a healthful side that contrasts the rich flavors of the calamari while adding a nutritious boost.
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Roasted Vegetables: Roasted seasonal veggies tossed in olive oil and herbs bring an earthy element to the table, melding well with the umami notes of the dish.
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Chilled White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio enhances the meal, adding a refreshing sip that cuts through the richness.
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Lemon Sorbet: Finish your meal with a light lemon sorbet, cleansing your palate while echoing the citrus notes of the lemon wedges served with the “calamari.”
Make Ahead Options
These Mushroom “Calamari” with Spicy Marinara are perfect for busy home cooks looking to save time during the week! You can prepare the spicy marinara sauce up to 3 days in advance; simply refrigerate it in an airtight container after cooling. The batter for the mushrooms (flour, panko, and spices) can also be combined the night before and kept in the fridge, ensuring you’re ready to coat and fry the mushrooms when hunger strikes. To maintain the signature crispiness, fry the mushrooms fresh just before serving. When you’re ready to enjoy, heat the marinara gently and fry the mushrooms for that restaurant-quality crunch, making your meal just as delicious as when freshly prepared!
How to Store and Freeze Mushroom “Calamari”
Fridge: Store leftover mushroom “calamari” in an airtight container for up to 2 days. However, they are best enjoyed fresh as the batter can lose its crispness over time.
Freezer: If needed, freeze the unbattered mushrooms in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw them before coating.
Reheating: For the crispiest results, reheat in a hot oven at 375°F (190°C) for 5-7 minutes, or until heated through, rather than microwaving.
Batch Cooking: If you plan to make a larger batch of the mushroom “calamari”, consider freezing the coated mushrooms before frying for a quick-fry option later on.
Expert Tips for Mushroom “Calamari”
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Hot Oil Necessary: Make sure your canola oil is hot enough (around 350°F) before frying. This ensures that the mushrooms become crispy, not soggy.
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Avoid Overcrowding: Fry the mushroom calamari in small batches. Overcrowding the pan lowers the oil temperature, resulting in less crispy texture.
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Coat Well: Ensure the mushrooms are thoroughly coated in the batter. A good coating prevents the mushrooms from absorbing too much oil and keeps them light and crispy.
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Serve Fresh: For the best experience with your mushroom “calamari”, serve immediately after frying. They are best enjoyed hot and fresh for maximum crunchiness.
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Check for Sogginess: If you let the batter sit too long before coating the mushrooms, it may become too watery, leading to soggy results. Mix just before use!
Mushroom “Calamari” Variations
Feel free to get creative and make this dish your own with these fun twists and substitutions!
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Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to cater to gluten sensitivities without losing that amazing crunch.
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Spicy Kick: Add extra red pepper flakes or a dash of cayenne to the marinara for a fiery burst, perfect for those who love a bit of heat in every bite.
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Herb Explosion: Mix in fresh herbs like thyme or dill into the batter for a fragrant flavor boost that takes the dish to an aromatic level. The fresh additions will make it even more enticing!
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Veggie Swap: Try using sliced zucchini or eggplant instead of mushrooms to create a unique version of this “calamari”—it’s equally delightful and a great way to sneak in more vegetables.
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Coconut Milk Magic: For a unique twist, replace the nondairy milk with coconut milk for a subtly sweet flavor that wonderfully complements the savoriness of the dish.
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Chipotle Surprise: Stir in canned chipotle peppers in adobo sauce into the marinara for a smoky, spicy addition that will rekindle your taste buds like never before.
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Cornmeal Crunch: Mix cornmeal into your panko for the coating to achieve an extra crispy and slightly gritty texture that will add depth to your mushroom calamari experience.
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Cheesy Flavor: Sprinkle nutritional yeast over the finished product for a cheesy flavor adding a nutritional profile that elevates the entire dish.
Experiment with these variations and substitutions to discover your favorite flavor profile. You have the power to turn this delightful mushroom “calamari” into something truly special every time!
Crispy Vegan Mushroom “Calamari” with Spicy Marinara Recipe FAQs
What type of mushrooms should I use for the best flavor?
Absolutely! While this recipe primarily uses oyster mushrooms, you can also experiment with king oyster or maitake mushrooms for an equally delightful texture and taste. Fresh, firm mushrooms without dark spots or mushiness will give you the best results.
How should I store leftover mushroom “calamari”?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, keep in mind that the batter may lose its crispness over time, so it’s best to enjoy them fresh if possible!
Can I freeze the mushroom “calamari”?
Yes, indeed! To freeze, lay the unbattered mushrooms in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag for up to 1 month. When you’re ready to fry, just thaw them out before coating and cooking.
What if my batter becomes too soggy?
If you notice your batter getting watery, it’s essential to use it right after mixing. The longer it sits, the more likely it will become thick or watery, leading to sogginess when frying. Always ensure the mushrooms are adequately coated to prevent oil absorption!
Are there any dietary considerations I should keep in mind?
Definitely! This recipe is vegan-friendly, making it suitable for plant-based diets. Always double-check the ingredients, especially in your nondairy milk and yogurt, to ensure they meet your dietary preferences. If you’re making this for others, ask about any specific allergies or food restrictions they may have!
How can I keep my fried mushroom “calamari” crispy while reheating?
For the crispiest leftovers, I highly recommend reheating the mushroom “calamari” in a preheated oven at 375°F (190°C) for about 5-7 minutes instead of microwaving them. This helps maintain their crunch while warming them up. Enjoy every delicious bite!
Crispy Mushroom “Calamari” with Spicy Marinara Delight
Ingredients
Equipment
Method
- Prepare the Spicy Marinara: Heat olive oil in a medium pan, sauté garlic and red pepper flakes until fragrant, then add tomato paste, crushed tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes.
- Prepare the Battering Station: In a bowl, mix flour, panko, garlic powder, smoked paprika, salt, and pepper. In another bowl, whisk together nondairy milk and yogurt until smooth.
- Coat the Mushrooms: Dip each oyster mushroom into the milk mixture, then dredge in the flour mixture until well coated.
- Fry the Mushrooms: Heat canola oil in a skillet over medium heat. Fry mushrooms in batches for 3-4 minutes until golden brown and crispy.
- Serve: Drain mushrooms on paper towels and serve hot with spicy marinara sauce and lemon wedges.