When the craving for fried goodness hits, but you want to stay on the plant-based side of things, this Crispy Vegan Mushroom “Calamari” with Spicy Marinara is the perfect solution. The moment those umami-rich oyster mushrooms hit the hot oil, their crispiness brings a satisfying crunch that rivals any seafood dish. Paired with a zesty marinara sauce that packs just the right amount of heat, this recipe transforms simple ingredients into something truly delightful.
I stumbled upon this quick and easy gem while experimenting with a few pantry staples, and it quickly became my go-to for impressing guests and satisfying my own cravings! Not only does it come together in under an hour, but it also allows you to indulge without the heaviness of traditional fried food. Whether you’re hosting a dinner party or simply treating yourself to a cozy night in, these golden-brown mushrooms served with a splash of lemon are sure to become a new favorite. Join me as we dive into this deliciously guilt-free pleasure!
Why Love Mushroom “Calamari” with Spicy Marinara?
Simplicity: Making this vegan delight is a breeze, requiring only a few common ingredients and minimal cooking skills.
Guilt-free Indulgence: You can indulge in crispy goodness without the heaviness of traditional fried seafood, making it perfect for health-conscious eaters.
Bursting with Flavor: The umami-rich oyster mushrooms, combined with the zesty spicy marinara, create an explosion of taste that’s sure to impress.
Crowd-Pleasing: This dish appeals to everyone—whether you’re vegan or just looking to switch it up from fast food, it’s a hit!
Quick Preparation: Ready in under an hour, it’s perfect for busy weeknights or hosting casual gatherings.
Versatile Serving Options: Serve as an appetizer, main course over pasta, or enjoy with a side salad for a complete meal.
Mushroom “Calamari” with Spicy Marinara Ingredients
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For the Marinara Sauce
• Extra-virgin olive oil – Adds richness and flavor; substitute with avocado oil for a different taste.
• Garlic (cloves, crushed) – Provides aromatic depth; fresh garlic is recommended for the best flavor.
• Red pepper flakes – Contributes heat; adjust the quantity according to your spice preference.
• Tomato paste – Intensifies the tomato flavor; can be swapped with sun-dried tomatoes for a unique profile.
• Crushed tomatoes (14.5-oz can) – Acts as the base for marinara; fresh tomatoes can be used in season.
• Dried oregano – Adds herbal notes; feel free to substitute with Italian seasoning.
• Basil leaves (chopped, optional) – Offers fresh brightness; fresh basil enhances the flavor over dried.
• Kosher salt – Enhances overall flavors; sea salt works as a suitable alternative.
• Freshly ground black pepper – Adds depth of flavor; freshly ground is always best for potency. -
For the Mushroom”Calamari”
• Oyster mushrooms (12 oz) – The star ingredient providing the “calamari” texture; king oyster mushrooms can be a great alternative.
• All-purpose flour (1 cup) – Coats mushrooms for frying; use gluten-free flour for a gluten-free option.
• Panko (1/2 cup) – Creates a light and crispy coating; regular breadcrumbs can substitute for a different texture.
• Garlic powder – Enhances flavor; fresh garlic may be used but adjust the quantity accordingly.
• Smoked paprika (1 tsp) – Adds a subtle smokiness; regular paprika or cayenne can work as alternatives.
• Nondairy milk (1 cup) – Provides a wet batter base; any unsweetened plant milk is ideal.
• Nondairy plain yogurt (1/4 cup) – Contributes creaminess for batter binding; use vegan yogurt for best results.
• Canola oil (for frying) – High smoke point oil perfect for frying; vegetable or peanut oil can also be used.
• Lemon wedges – For serving, they add a splash of brightness to the dish.
This recipe for Mushroom “Calamari” with Spicy Marinara is a delightful way to enjoy a plant-based meal without compromising on flavor or texture!
How to Make Mushroom “Calamari” with Spicy Marinara
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Prepare Marinara: In a large skillet, heat extra-virgin olive oil over medium heat. Sauté crushed garlic until fragrant, about 1-2 minutes. Next, stir in red pepper flakes, tomato paste, crushed tomatoes, dried oregano, kosher salt, and freshly ground black pepper; let this simmer on low for 20 minutes. Just before serving, add fresh basil for a burst of flavor.
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Prepare Batter: In a large mixing bowl, combine all-purpose flour, panko, garlic powder, salt, pepper, and smoked paprika. In another bowl, mix nondairy milk and nondairy yogurt until smooth and creamy.
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Dredge Mushrooms: Take the oyster mushrooms and dip each piece into the wet batter. Then, coat them thoroughly with the dry mixture, ensuring they are well-covered for ultimate crispiness.
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Fry Mushrooms: Heat canola oil in a deep skillet over medium-high heat. Carefully place the battered mushrooms in the hot oil and fry for about 4-5 minutes, or until they turn a beautiful golden brown and are crispy all around.
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Serve: Once fried, drain the mushrooms on paper towels to remove excess oil. Serve them immediately with the spicy marinara and lemon wedges on the side for that extra zing!
Optional: Drizzle with a little extra virgin olive oil before serving for added richness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crispy Vegan Mushroom “Calamari” with Spicy Marinara are perfect for meal prep enthusiasts! You can prepare the spicy marinara sauce up to 3 days in advance; simply store it in an airtight container in the refrigerator for optimal flavor retention. Additionally, you can clean and slice the oyster mushrooms 24 hours prior to frying, keeping them fresh in a sealed container. When you’re ready to enjoy this delicious dish, just dredge the mushrooms in the batter, fry until golden, and serve immediately with the sauce for a restaurant-quality experience at home. This way, you save precious time on busy nights without sacrificing the taste and texture you love!
Mushroom “Calamari” Variations
Feel free to explore these creative twists that will elevate your crispy dish into new flavors and fun experiences!
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Mushroom Variety: Use shiitake or king oyster mushrooms for different textures and earthy flavors. They each bring something unique to the table, enhancing the umami profile.
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Spicy Upgrade: Add a dash of hot sauce to your marinara for increased heat, or incorporate sriracha into the batter for a fiery kick that every spice lover will adore.
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Herb-Infused Marinara: Experiment with different fresh herbs like parsley or cilantro to brighten your marinara sauce, giving it a fresh and vibrant twist. These herbs not only enhance taste but also add beautiful color!
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Crunchy Add-In: Mix some grated nutritional yeast into your dry batter for a cheesy, nutty flavor in every bite, providing an irresistible crunchy twist. It’s a fantastic way to add depth and extra flavor.
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Zesty Lemon Pepper: Kick up the flavor by adding lemon zest and cracked black pepper to your batter for a refreshing lemony flavor that brightens the entire dish. Each bite will burst with sunshine!
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Gluten-Free Option: Swap all-purpose flour and panko with a gluten-free flour mix and gluten-free breadcrumbs. This keeps your dish inclusive for everyone while maintaining that delicious crunch.
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Baked Version: Try baking instead of frying! Brush the coated mushrooms with a bit of oil and bake them at 400°F (200°C) for about 20 minutes, flipping halfway through for a lighter, crispy alternative.
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Flavorful Marinade: Marinate the mushroom pieces in soy sauce or tamari before battering for an added layer of umami goodness; just remember to adjust salt levels in your marinara! This will enhance depth and tantalize your taste buds.
Helpful Tricks for Mushroom “Calamari”
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Oil Temperature Check: Always preheat the canola oil and test its readiness by dropping a small amount of batter; a sizzle means it’s hot enough for frying, ensuring your mushroom “calamari” turns out crispy.
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Batter Consistency: Ensure your wet batter is smooth and free of lumps. This helps the panko adhere better, giving your mushrooms an even crispness.
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Don’t Crowd the Pan: Fry in batches if necessary. Overcrowding can lower the oil temperature, preventing even frying and resulting in soggy mushrooms.
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Fresh Herbs Matter: For the marinara, opt for fresh basil over dried. It adds a vibrant flavor that greatly enhances the overall dish.
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Serving Fresh: Enjoy the mushroom “calamari” immediately after frying for the best crispy texture; while leftovers can be saved, they won’t retain the same crunch.
Storage Tips for Mushroom “Calamari” with Spicy Marinara
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Room Temperature: It’s best to enjoy the crispy vegan mushroom “calamari” fresh. If left out, consume within 2 hours to ensure food safety.
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Fridge: Store leftover fried mushrooms in an airtight container for up to 2 days. To maintain their texture, try to layer them with parchment paper to avoid sticking.
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Freezer: For longer storage, freeze the uncooked coated mushrooms. Place them on a baking sheet to freeze individually, then transfer to a freezer bag for up to 1 month.
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Reheating: To reheat, for best results, place the leftover fried mushrooms under a preheated oven at 375°F (190°C) for about 10-15 minutes. This method helps them regain their crispy texture while serving with your spicy marinara.
What to Serve with Mushroom “Calamari” with Spicy Marinara?
There’s nothing quite like a delightful spread to elevate your culinary adventure, creating a feast for the senses.
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Garlicky Green Beans: Crisp-tender green beans sautéed with garlic complement the umami richness of the “calamari,” enhancing your dining experience with vibrant color and flavor.
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Crispy Roasted Potatoes: Seasoned to perfection, these golden potatoes offer a satisfying crunch, balancing the soft and juicy mushrooms. Toss them with herbs for an aromatic touch.
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Italian Pasta Salad: A refreshing mix of pasta, cherry tomatoes, olives, and basil adds a tangy flair to the meal. Its acidity pairs beautifully with the spicy marinara sauce.
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Creamy Vegan Coleslaw: The cool, creamy texture of coleslaw provides a delightful contrast to the crispy “calamari.” A hint of sweetness in the dressing rounds out the flavors.
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Zesty Quinoa Salad: Light and nutritious, a quinoa salad with cucumber, lemon, and fresh herbs brightens the palate between bites. The nutty flavor complements the rich marinara perfectly.
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Crisp Bubbles: For a drink pairing, try a sparkling water infused with citrus. It refreshes the palate and keeps the focus on that delicious mushroom “calamari.”
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Vegan Lemon Cheesecake: Finish off your meal with a light lemon cheesecake. Its refreshing tartness balances the spicy marinara, leaving a sweet note on your taste buds.
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Chilled White Wine: A citrusy Sauvignon Blanc works wonders alongside these crispy delights. Its acidity complements the rich flavors and adds a touch of elegance to your spread.
Mushroom “Calamari” with Spicy Marinara Recipe FAQs
What type of mushrooms are best for mushroom “calamari”?
Absolutely! Oyster mushrooms are highly recommended for their texture that closely resembles calamari. King oyster mushrooms can also work well if you like a meatier bite. Freshness is key, so look for mushrooms that are firm and have a slight sheen, avoiding any with dark spots or slimy patches.
How should I store leftover mushroom “calamari”?
You can store leftover fried mushrooms in an airtight container in the refrigerator for up to 2 days. To maintain their crispy texture, I suggest layering them with parchment paper to prevent sticking. Avoid storing them in a plastic bag as this can trap moisture and make them soggy.
Can I freeze the mushroom “calamari”?
Yes, you can! If you’d like to keep them longer, freeze the uncooked coated mushrooms. Place the battered mushrooms on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag, and they can last for up to 1 month. When you’re ready to enjoy, fry them straight from frozen—just allow an extra minute of cooking time.
What if my batter doesn’t stick to the mushrooms?
If you find your batter isn’t adhering well, it could be due to a few factors. First, ensure your mushrooms are dry and free of moisture before dipping them in the wet batter. You can also lightly dust them with flour before dipping, which provides a better grip for the batter. If the wet batter is too thin, adding a bit more flour can help create a thicker coating.
Can I make the marinara sauce in advance?
Very much so! You can prepare the marinara sauce a day ahead. Simply store it in an airtight container in the refrigerator. When you’re ready to serve, just reheat it gently on the stove and stir in the fresh basil just before serving for that burst of flavor.
Are there any dietary considerations for this recipe?
This recipe is vegan; however, it’s best to check the labels on your panko and nondairy yogurt to ensure they are free from allergens if you have specific dietary concerns. For gluten-free options, simply substitute all-purpose flour and panko with gluten-free alternatives. Enjoy this delicious mushroom “calamari” worry-free!
Crispy Mushroom “Calamari” with Spicy Marinara Bliss
Ingredients
Equipment
Method
- In a large skillet, heat extra-virgin olive oil over medium heat. Sauté crushed garlic until fragrant, about 1-2 minutes. Stir in red pepper flakes, tomato paste, crushed tomatoes, dried oregano, kosher salt, and freshly ground black pepper; let simmer on low for 20 minutes. Add fresh basil just before serving.
- In a large mixing bowl, combine all-purpose flour, panko, garlic powder, salt, pepper, and smoked paprika. In another bowl, mix nondairy milk and nondairy yogurt until smooth.
- Dip each piece of oyster mushroom into the wet batter, then coat thoroughly with the dry mixture.
- Heat canola oil in a deep skillet over medium-high heat. Carefully place the battered mushrooms in the hot oil and fry for about 4-5 minutes, or until golden brown and crispy.
- Drain the fried mushrooms on paper towels. Serve them with spicy marinara and lemon wedges.