King Oyster Mushroom Calamari - Vegan/Gluten-Free
King oyster mushrooms have a very seafood texture and make excellent calamari. Just batter them up, fry them and you'll have some crispy calamari in minutes!

We love supporting the local farmers markets and they always have the freshest mushrooms in town. We were lucky enough to pick up some king oyster mushrooms and black king oyster mushrooms! Apparently the regular king oysters have a more chewy texture whereas the black king oyster has a softer texture. To be honest when it comes to calamari I prefer the regular because it mimics the chewiness of squid. We made a creamy dill sauce that made the best dipping sauce!
INGREDIENTS:
Batter:
1/2 cup fava & garbanzo flour (we used Bob's Red Mill)
1 tbs baking powder
1/8 tsp cayenne powder
1/8 tsp smoked paprika
Salt & pepper
Water about a 1/2 cup
Other:
4-5 medium-large King oyster mushrooms
High temperature oil for frying (we used safflower, you can use coconut, avocado, etc.)
Sauce:
3 tbs Vegan Mayo
2 tsp of fresh Lemon Juice
1/4 tsp dried or fresh Dill
INSTRUCTIONS:
Slice the king oyster mushrooms into circles if you have smaller sized mushrooms cut them into strips
Cut the middles out to make a ring shape
Save the middles to batter and fry as well
Add all the dry batter ingredients together in mixing bowl
Add water and whisk until the consistency is like pancake batter about 1/2 cup water
Coat the mushrooms in the batter
In a pan on medium heat add about 1" of oil to the pan
Wait until the oil has headed up before adding the mushrooms
Add mushrooms to pan making sure they aren't touching each other
Flip once they're golden brown
Add to a plate with paper towel to absorb the oil
To make the sauce add all ingredients to a small bowl and mix well
Serve with sauce and enjoy!