Why are King Oyster mushrooms used for this calamari recipe?

King Oyster mushrooms have a thick, meaty stem that can be sliced into rings, providing a texture similar to traditional calamari when prepared.

What is the purpose of dehydrating the mushroom calamari?

Dehydrating the marinated mushroom rings at a low temperature helps achieve a warm, slightly crisp texture without cooking them, maintaining their raw integrity.

Can I use a different type of mushroom for this recipe?

The recipe specifically calls for King Oyster mushrooms due to their unique stem structure and texture, which is crucial for mimicking calamari. Other mushrooms may not yield the same result.

How should I store leftover Raw King Oyster Mushroom Calamari?

As this is a raw, dehydrated dish, it's best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days, though the texture may soften.

What gives the cocktail sauce its distinctive flavor?

The cocktail sauce gets its unique zesty and slightly spicy flavor from soaked sun-dried tomatoes, fresh shallot and garlic, a kick of wasabi, and lemon juice.

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Raw King Oyster Mushroom Calamari
[Vegan]

JM By: Janet Malowany

Author Bio

Doctor by day and amateur chef by night based in Toronto, Canada. The Taste Space... Read More

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A platter of golden-brown dehydrated raw King Oyster Mushroom Calamari rings, served with a small bowl of red sun-dried tomato wasabi cocktail sauce and fresh lemon wedges.

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Raw King Oyster Mushroom Calamari [Vegan]

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Crispy and savory, this "calamari" appetizer is a crowd pleaser! In this recipe, fish is replaced with meaty mushrooms, and the breading is given a major nutritional revamping. Instead of just bread crumbs, this calamari is coated in a mixture of flax seeds and spices like garlic, sage, parsley, thyme,... Read More

Ingredients You Need for Raw King Oyster Mushroom Calamari [Vegan]

6 King Oyster mushrooms
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1 tablespoon lemon juice
1/2 cup ground golden flaxseed
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon garlic granules
1/4 teaspoon onion granules
1/4 teaspoon dried parsley flakes
1/8 teaspoon dried sage
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon black salt
1/8 teaspoon chili powder
1/4 teaspoon lemon pepper seasoning
1/4 cup sun-dried tomatoes, soaked for at least 1 hour in a 1/2 cup of warm water (reserve water)
3/4 cup crushed tomatoes
1/4 teaspoon wasabi
1 shallot
1 garlic clove
1 tablespoon lemon juice
1/4 teaspoon sea salt
A pinch of black pepper

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How to Prepare Raw King Oyster Mushroom Calamari [Vegan]

Slice the stem of the mushrooms into 1/4-inch thick disks. Caps can be saved for another use. Using a paring knife, cut a hole in the center of the larger pieces. Toss the mushroom rings into the olive oil, lemon juice, and salt. Let marinate for 30 minutes.
Meanwhile, combine the flaxseed, herbs, chili powder, and lemon pepper seasoning into a bowl to create the “breading” mixture.
In the meantime, to make the cocktail sauce, add soaked sun-dried tomatoes, crushed tomatoes, wasabi, shallot, garlic, lemon juice, salt, and pepper into a food processor and pulse until smooth. Thin with water used to soak the sun-dried tomatoes. Place into serving bowl and set aside.
Once the mushrooms have marinated, add them into the “breading mixture” and toss to coat. Place the “calamari” onto a mesh dehydrator sheet. Dehydrate for about 3-5 hours at 115°F until warm and slightly crisp.
To serve, cut a lemon into wedges and place on the serving platter with calamari and cocktail sauce.