This vegan calamari has right texture and chewiness of the real thing thanks to oyster mushrooms!
I wanted to also include a can of hearts of palms to the recipe, just to add the round shapes since it looks more like calamari. But that would only have been for the looks because hearts of palm don’t have the right texture for this. It also would have added unnecessary efforts that wouldn’t improve the taste, nor the texture of this recipe.
I tried making this recipe using king oyster mushroom, and I didn’t find it had the right chewiness that seafood has.
I tried oyster mushroom calamari at a restaurant in Seattle a while back, and I have been craving it ever since! It was so similar to calamari, both in taste and texture! I was really impressed and I knew I would recreate something similar for the blog eventually! And this day has come, finally!
The taste is on point, the texture is on point, and it’s gluten-free!!!! You don’t have to make it gluten-free, that goes without saying! Although you may need to adjust the batter a bit! It’s more like a dredge than a batter anyway. If you decided not to use panko, just use less water to make the batter thicker and there you go! No need for panko amigo!
Want more marvelous mushroom recipes? Try this easy fried rice with mushrooms and kimchi. It’s versatile, so you can choose whatever kind of mushrooms you have on hand while kimchi adds a spicy kick. Mushrooms also add a meaty texture to complement any greens you add to the dish.
Oyster mushrooms also shine in this fish-free seafood soup based on a classic Norwegian recipe called fiskesuppe. It’s a creamy, dairy-free (thanks to oat cream!) soup featuring mushrooms, smoked tofu, and root vegetables.
Mushrooms are also good for breakfast — yes, really. In this truffled mushroom toast, baby portobellos are served atop a dairy-free cashew sauce infused with balsamic vinegar and truffle oil. Try it on sourdough toast!
This recipe was republished with permission from Everyday Vegan Food.