Mushrooms are an amazing substitute in recipes due to their satisfyingly "meaty" taste and texture. Here, trumpet mushrooms stand in for squid in this tasty fried "calamari" dish. Serving the mushrooms in lettuce wraps is just one of the many ways you could enjoy this vegan calamari, but you could also enjoy the mushrooms by themselves as an appetizer or snack.
Trumpet Mushroom ‘Calamari’ [Vegan]
- 5-6 pieces trumpet mushrooms thinly sliced using a peeler, or sliced horizontally with the core removed using an apple corer
- 7 tablespoons glutinous rice flour
- 1/2 cup water
- 1/8 teaspoon salt
- 1/8 teaspoon paprika (optional)
- 1/2 cup breadcrumbs
- Cooking oil (for frying)
- 6-8 pieces lettuce leaves
- 1/4 red onion, slivered
- 1 Roma tomato, slivered, seeds removed
- Sauce of choice (I used assorted sauces like hoisin, Dijon mustard, and cocktail sauce)
- Cilantro (optional)
- In a bowl, mix glutinous rice flour and water. Add salt and paprika and mix well.
- Prepare your frying station starting with the bowl of mushrooms, then the bowl of glutinous rice flour mixture, and the plate of bread crumbs.
- Heat a small frying pan over medium heat. Once hot enough, pour at least two inches of cooking oil.
- Test if the oil is hot enough by frying a small piece of mushroom. If it bubbles instantly, it's ready.
- Dip the mushroom in the sticky rice mixture then roll the mushroom on bread crumbs then fry it in hot oil until golden brown.
- Repeat steps for the rest of the mushrooms.
- Serve hot.
- Place 2-3 tablespoons of "calamari" mushrooms on lettuce leaf
- Top with tomatoes, onions, and cilantro.
- Drizzle with your favorite sauce on top.