Mushroom Calamari

This plant-based “calamari” is crispy, flavorful, and completely ocean-friendly. Made with king oyster mushrooms, it mimics the texture of traditional calamari while being sustainable and low-impact. Serve with a squeeze of lemon or your favorite dipping sauce for a delicious, guilt-free snack or appetizer that’s good for both you and the planet.

Ingredients:

2–3 large king oyster mushrooms

1 cup all-purpose flour (or chickpea flour for gluten-free)

1 tsp smoked paprika

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

½ cup unsweetened plant-based milk (soy, oat, or almond)

1–2 tbsp olive oil for frying or baking

Lemon wedges for serving

Optional: marinara or vegan aioli for dipping

Instructions:

Prep the mushrooms:

Slice the mushrooms into ¼–½ inch thick rings or strips, similar to calamari rings.

Pat dry with a paper towel to remove excess moisture.

Prepare the batter:

In a bowl, mix flour, paprika, garlic powder, salt, and pepper.

Pour plant-based milk into another bowl.

Coat the mushrooms:

Dip mushroom pieces in the milk, then dredge in the flour mixture, making sure each piece is fully coated.

Cook the “calamari”:

Option 1 – Pan-Fry:

Heat olive oil in a skillet over medium heat. Fry mushrooms 2–3 minutes per side until golden and crispy.

Option 2 – Bake:

Preheat oven to 425°F (220°C). Place coated mushrooms on a parchment-lined baking sheet. Lightly spray or brush with olive oil. Bake 15–20 minutes, flipping halfway, until crispy.

Serve:

Serve hot with lemon wedges and your favorite dipping sauce.

Eco-Friendly Notes

Using mushrooms instead of squid reduces pressure on ocean ecosystems.

King oyster mushrooms are low-impact and sustainable, making this dish a guilt-free alternative.

Baking instead of frying saves oil and energy, making it even greener.