Скачать или смотреть Mushroom Calamari | How to Make Plant-Based Calamari out of Mushrooms | PlantBased & More

Our take on calamari, but completely plant-based! These are golden brown and crispy on the outside, tender and full of umami on the inside! We used button mushrooms as it has a slight bite but still soft as you chew it. For the dip, we used sriracha with vegan mayo, but you can always pair this with marinara sauce, or eat as is! It's just as satisfying.

If you're looking for a calamari recipe that's not greasy, not rubbery, and 100% cruelty-free, here it is!

INGREDIENTS:
200g button mushrooms, sliced about 1/4 inch thick (we used white button mushrooms, but you can use the brown ones)

For the batter:
3/4 cup flour
1/2 cup + 4 tbsp of water
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
3/4 tsp sugar
1/2 tsp salt
1/4 tsp pepper

To coat:
Panko breadcrumbs
pinch of salt

Dipping sauce:
Sriracha
Vegan Mayo

PROCEDURE:
1 Clean button mushrooms with a clean cloth to remove any dirt. Slice mushrooms about a quarter inch thick (or thicker, depending on your preference). Set aside.

2 For the batter, add all ingredients in a bowl, whisk in water and mix until well combined. You want a consistency that’s not too thick or too runny.

3 Add mushrooms in the batter and coat it completely Then coat with panko crumbs.

4 In a pan over medium high heat shallow fry the mushrooms for 2-3 minutes on each side or until mushrooms are golden brown. Drain excess oil with paper towels or in a cooling rack. Serve while hot and crispy with sriracha mayo or your favorite dipping sauce!

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