A few weeks ago, my husband Chris asked me if I thought he would be able to make vegan calamari out of King oyster mushrooms, and how he could make them actually look and taste like calamari so no one would know the difference. He decided to cut them in thin slices and punch a circle out of the center, so they looked like the rings every one knows and loves.
We also discussed putting kelp powder into the dry mixture that the mushrooms get coated in. So that they taste of the sea!
They were everything we dreamed of and more! They are easy to make, just a bit time consuming cutting all the mushrooms, but it is well worth it!
2 lbs. King oyster mushrooms
1/4 C. All purpose flour
1/4 C. Self rising corn meal
1/4 C. Corn starch
1 tsp. Salt
2 tsp. Pepper
2 Tbsp. Garlic powder
1/2 tsp. Kelp powder( this can be found at Whole Foods)
1 can Coconut cream ( I use Trader Joes)
1 tsp. Apple cider vinegar
1. Slice mushrooms 1/4 of an inch thick, then punch out center with small circle cutter, we used a large piping tip.
2. Mix coconut cream and apple cider vinegar and set aside to curdle, this will give you vegan buttermilk.
3. Mix all the other ingredients together to make your dry batter.
4. Dredge mushrooms into dry mixture, into wet mixture and back into dry mixture.
5. Heat vegetable oil to 350 or so, and drop in the oil in small batches. Fry until golden brown.
6. Serve with marinara or whatever dipping sauce you want!