Vegan Mushroom Calamari with Lemon Garlic Aioli

Vegan Mushroom Calamari with Lemon Garlic Aioli (Gluten Free): Crispy fried golden mushroom rings taste fresh from the sea like authentic Calamari. Serve with a cool creamy-dreamy lemon garlic aioli for dipping and you have a succulent appetizer, snack or meal! King Oyster Mushrooms make an economical, healthy and delicious replacement for squid in plant-based calamari. It’s meaty texture made it my first choice when making Char Siu.

In the dark ages before becoming vegan I used to order fried Calamari every chance I got. After turning plant based about 20 years ago I was sure that I’d never have that combination of crisp crunchy texture, briny chewy interior and ocean flavor in my mouth again. I tried heart of palm as a substitute but was underwhelmed at the soft texture. This vegan Mushroom Calamari will bring the carnivores, pescatarians and the vegans to the table in a happy loving jumble. 

Dreams fade. Wilt around the edges. Crinkle and rip. Tear loose from our hearts that held them dear and drift on the fitful currents of our mind. Wafting aimlessly like one winged butterflies and finally settling on the pile of discarded dreams at the bottom of our lives.

At night I remove my shoes and walk barefoot through the piles of unfilled and neglected dreams that drift in the alleys of my mind. Kicking them high into the air. Last year’s discarded dreams still glimmer with splashes of crimson and gold. I gather a few and rub them across my cheek, tempted to stuff them in my pockets and bring them back to life. 

There are places I remember all my life / Though some have changed / Some for ever, not for better / Some have gone and some remain  – The Beatles

But discarded dreams crumble to fragments and dust, clog your lungs and make you choke. One day I’ll…I will never…I will always…But still I visit and sift though and remember.

So I think I’ll be having a yard sale. A yard sale of discarded dreams, outgrown dreams, dreams that shattered and left splinters in my skin. Peacock feather dreams that melted in the light of day. Sluggish dreams that preferred napping in the hammocks of my mind. Sweet nectar dreams that splash in glass jars on the windowsill: pretty and useless.

Firefly dreams that winked and blinked in the tall grass but I could not get a firm hold on before they blinked out. Seed dreams that grew roses with more thorns than flowers. Molten dreams that burned brightly in rivers of gold but cooled quickly to dull lumps in the harsh glare of my ineptitude.   

There are some dreams. Some faded broken dreams that I will keep. Some dreams that are soaked with the perfume of memories, the flash of blue eyes, the ringing laugh. Those dreams I will polish and gild and keep securely in the pocket of my heart. 

Vegan Holiday Ham with Maple Glaze

Check out my Aquafaba page!  For tips, tricks and to see all of my Aquafabulous recipes.

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Vegan Mushroom Calamari with Garlic Aioli

Prep Time

2 hrs

Cook Time

30 mins

Total Time

2 hrs 30 mins

 

Crisp fried mushroom rings taste like seafood. Serve with garlic aioli.

Course: Appetizer, Lunch, Side Dish

Cuisine: Greek, Italian, Mediterranean

Keyword: Aquafaba, Gluten Free, mushroom, seafood

Servings: 4 people

Ingredients

• 4 large king oyster mushroom stems
• 2-3 cups Vegetable oil for frying
• 3 lemons, for the marinade, aioli and for squeezing over your finished vegan calamari.

Marinade

• 2 tbsp lemon juice
• 1 tbsp Old Bay seasoning
• 3 tsp kelp powder
• 1 tbsp white miso
• pinch salt
• pinch pepper
• 1/3 cup veggie broth

Lemon Garlil Aioli

• 1/2 tsp smoked paprika
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp mustard
• 1/2 tsp salt
• 10 chickpeas
• 1 clove garlic
• 1 cup  canola or rapseed oil
• 1/4 cup aquafaba

Breading

• 1 1/2 cups panko (I used Ians GF Panko)
• 1 tsp turmeric for color
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 tsp garlic powder
• 1 tbsp Old Bay seasoning

Instructions

Prepping the mushrooms

1. Slice the mushroom stems into 1/4- 1/3 inch rounds. {Save the caps for another use. I’d use the scraps in pretty much everything from soups and vegan omelets to stir-fry and in a pita pocket sandwich}  

2. Punch out the center of each slice with a small round cookie cutter or a bottle cap. Piping nozzles work well. Just hunt around your fridge and cabinets and I’m sure you’ll find what you need. My maple syrup lid anf just egg top were great sizes. Just remember to wash them afterwards or you risk mushroom flavored maple syrup. I used an assortment of sizes including a straw for the tiny rounds that I cut out of the larger width mushrooms. 

3. Place the rounds in a large freezer bag and pour in the marinade. Leave to soak for at least an hour but ideally about 4 hours. Place in refrigerator. Remove the mushroom from the refrigerator.  

Preparing the aioli

1. While mushrooms are marinating make your aioli. Aquafaba aioli has only ever worked for me with an immersion blender. Find a container that just fits the immersion blender. I use a drinking glass or large pyrex measuring cup.

2. Into your chosen container place the all of the aioli ingredients except the oil and blend well for about 10 seconds.

3. Slowly drizzle in the oil with the immersion blender still running. As you incorporate the oil your mixture will begin to thicken and you'll need to move the blender up and down in a wave like motion. Once the oil is incorported cover you container and allow it to thicken in the fridge for an hour.

Dredging and frying

1. Place two bowls on your work surface. Into one place 1/2 cup of the aioli (reserving the rest for dipping) with 2 tbsp of plant milk. Stir to combine.  Into the second bowl place all of the breading ingredients and whisk to combine. 

2.  Pour 2 inches of oil into a large pan and heat to 375 degrees. 

3. You will need to fry in batches making sure to not crowd the pan. Once the oil has reached temperature place a few mushroom rounds into the aioli and then dredge in the breading and drop each one carefully into the hot oil making sure not to splatter yourself.

4. After 2 minutes flip each “calamari” over and fry another 2 minutes until golden brown although to tell you the truth I often let mine stay in a minute longer because I like a darker crispier crust.

5. Scoop out the finished Calamaris with a slotted spoon, spatula or tongs and place on a paper towel lined platter. Once you have fried all the calamari in batches then squeeze some lemon slices over and enjoy with your sauce.