The ability of mushrooms to stand in for meat or seafood is showcased in this “calamari” appetizer. Here Oyster mushrooms stand in for Calamari -- what a great way to wow your vegetarian friends with the satisfying umami flavor or fool your seafood-loving friends into thinking made the freshest, best-tasting calamari ever.
- 4 ounces oyster mushrooms
- 1 cup flour
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 cup buttermilk
- Salt & Pepper, to taste
- Lemon wedges
- Remove the individual oyster florets from the bunch.
- Prepare a bowl with buttermilk and soak the individual pieces of oyster mushroom for 10 minutes.
- In the meantime, mix flour, paprika, garlic powder, salt and pepper.
- Dredge the oyster mushrooms in the flour mixture and set aside on a plate.
- When all mushrooms are prepared, drop into fryer*
- *We recommended that you use a fryer, but if you don’t have one, you can still prepare these on the stovetop. Pour 2 inches of oil into a deep frying pan 2 inches of oil. Slowly heat oil on medium/high. If you have a frying thermometer, aim for 365 degrees Fahrenheit. If you don't, test a small amount of mushroom and see if it bubbles right away without boiling. If it does, it's ready. If the oil is starting to smoke before putting the mushroom, your oil has become too hot. Lower heat until smoke disappears.
- When lightly golden brown, remove from oil and drain excess oil on paper towel lined cookie sheet or plate. Sprinkle with salt if desired.
- Serve with lemon wedge and cocktail sauce. Great with tarter sauce, too!