The Ultimate Mushroom “Calamari” (Vegan NYE Appetizer!)

Imagine setting down a heaping platter of what looks exactly like perfectly fried, golden-brown calamari, served with a zesty, spicy marinara for dipping. Now, imagine the delighted surprise on your guests’ faces when you tell them it’s completely vegan, made from humble oyster mushrooms. That, my friends, is the jaw-dropping, culinary magic of this Mushroom “Calamari.” This is, without a doubt, the most creative, impressive, and conversation-starting appetizer you will serve this New Year’s Eve.

I promise you, there is no greater hosting triumph than serving a dish that shatters expectations. The crispy, seasoned panko crust gives way to a tender, savory interior, and when dipped in that homemade spicy marinara, it’s a true flavor explosion. It’s a dish that feels indulgent, fun, and incredibly sophisticated, all at the same time.

Get ready to create the appetizer that will have everyone talking, a plant-based masterpiece so delicious and convincing, it will become your new signature dish for every celebration.

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Why This Mushroom “Calamari” is a Party Sensation

You are going to be completely amazed by this clever and delicious recipe. It’s a true plant-based show-stopper. Here’s why:

• Mind-Blowingly Realistic Texture: Oyster mushrooms have a unique, slightly chewy, and shreddable texture that, when fried, is remarkably similar to real calamari. It’s a true culinary trick!
• A True Crowd-Pleaser for Everyone: This is the ultimate inclusive appetizer. Vegans, vegetarians, and even devoted seafood lovers will be absolutely wowed by the flavor and texture.
• Crispy, Crunchy, and Perfectly Seasoned: The panko breading is seasoned with smoked paprika and garlic powder, creating a super crispy and incredibly flavorful crust.

Recipe Snapshot

Your Shopping List for This Vegan Masterpiece

This impressive appetizer comes together with a handful of fresh and pantry-staple ingredients.

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Vegan Mushroom Calamari with Spicy Marinara

This mind-blowing Mushroom ‘Calamari’ is the ultimate vegan appetizer! Oyster mushrooms are breaded and fried to crispy perfection, creating a texture remarkably similar to real calamari. Served with a zesty, spicy marinara, it’s a guaranteed party show-stopper.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 2

Course: Appetizer

Cuisine: Italian-American, Vegan

Calories: 1484

Ingredients Equipment Method Notes

Ingredients

  

FOR SPICY MARINARA

• 2 Tbsp. extra-virgin olive oil
• 2 cloves garlic, crushed
• 1/2 tsp. red pepper flakes
• 1 Tbsp. tomato paste
• 1 (14.5-ounce) can crushed tomatoes
• 1/4 tsp. dried oregano
• 2 Tbsp. chopped fresh basil leaves optional
• as needed Kosher salt and freshly ground black pepper

FOR CALAMARI

• 12 oz. oyster mushrooms
• 1 cup all-purpose flour
• 1/2 cup panko
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• 1 cup nondairy milk
• 1/4 cup nondairy plain yogurt
• as needed Canola oil for frying
• as needed Lemon wedges for serving

Equipment

• Medium Saucepan
• Blender (optional)
• Deep Skillet or Pot
• Deep-fry thermometer
• Slotted spoon
• Baking sheet

Method

 

1. Make the spicy marinara: In a medium saucepan over medium-low heat, heat olive oil. Add garlic and red pepper flakes and cook until garlic is soft, 3 to 4 minutes. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, and basil (if using). Simmer for 5 minutes and season with salt and pepper.
2. Make the calamari: Pull apart oyster mushrooms into ‘petals.’ In one medium bowl, combine flour, panko, salt, pepper, garlic powder, and paprika. In another bowl, whisk nondairy milk and yogurt.
3. In a deep skillet, heat about 3 inches of canola oil over medium-high heat until a thermometer registers 375°F.
4. Working in batches, dunk mushroom pieces in the milk mixture, then dredge in the flour mixture to coat evenly.
5. Fry the mushrooms in batches, turning occasionally, until deep golden brown and crispy, 3 to 4 minutes.
6. Transfer to a paper towel-lined plate to drain and immediately season with salt. Serve hot with the marinara and fresh lemon wedges.

Notes

Oil Temperature is Key: Use a deep-fry thermometer to maintain the oil at 375°F. This is crucial for a crispy, non-greasy result.

Don’t Overcrowd: Fry the mushrooms in small batches to keep the oil temperature high and ensure every piece gets perfectly crispy.

Air Fryer Method: For a lighter version, bread the mushrooms, spray generously with oil, and air fry at 400°F for 10-15 minutes, flipping halfway, until golden and crisp.

Let’s Get Frying! Your Step-by-Step Guide

Ready to create the most surprising appetizer of the year? Let’s break it down.

Part 1: The Zesty Spicy Marinara

1. Sauté the Aromatics: In a medium saucepan, heat the olive oil over medium-low heat. Add the crushed garlic and red pepper flakes and cook, stirring, for 3 to 4 minutes until the garlic is soft and fragrant, but not browned.
2. Build the Sauce: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes, oregano, and fresh basil (if using). Bring the sauce to a simmer and cook for about 5 minutes. Season to taste with salt and pepper. For a smoother sauce, you can carefully blend it after it cools slightly.

Part 2: Prepping the “Calamari”

3. Prep the Mushrooms: Using your hands, gently pull apart the oyster mushroom clusters into individual “petals” or strips that resemble calamari rings and tentacles.
4. Set Up Your Breading Station: You’ll need two medium bowls. In the first, combine the dry ingredients: flour, panko, salt, pepper, garlic powder, and paprika. In the second bowl, whisk together the nondairy milk and nondairy yogurt to create the wet batter.
5. Heat the Oil: In a deep skillet or pot, add about 3 inches of canola oil. Heat it over medium-high heat until a deep-fry thermometer registers 375°F (190°C).

Part 3: Fry to Golden Perfection

6. Dredge the Mushrooms: Working in batches, dunk a few mushroom pieces into the wet milk mixture, letting any excess drip off. Immediately transfer them to the dry flour mixture and toss to coat completely. Place the breaded pieces on a parchment-lined plate.
7. Fry in Batches: Carefully place a handful of the breaded mushrooms into the hot oil, being sure not to overcrowd the pan. Fry, turning occasionally, for 3 to 4 minutes, until they are a deep golden brown and beautifully crisp.
8. Drain and Season: Using a slotted spoon, transfer the fried “calamari” to a paper towel-lined plate to drain. Immediately sprinkle them with a little extra salt. Repeat with the remaining mushrooms.
9. Serve Hot!: Serve the mushroom calamari immediately on a platter with the warm spicy marinara and plenty of fresh lemon wedges for squeezing.

WiseRecipes’ Top Tips for the Best Mushroom “Calamari”

These are the secrets to achieving that perfect, crispy, and convincing result.

1. Oyster Mushrooms are Key. Do not substitute with other mushrooms like cremini or button. Oyster mushrooms have a unique fan shape and a firm, yet shreddable texture that is absolutely essential for mimicking the look and feel of calamari.
2. Oil Temperature is Everything. A deep-fry thermometer is your best friend here. If the oil is too cool, your breading will be greasy and soggy. If it’s too hot, it will burn before the mushroom is cooked. 375°F is the perfect temperature for a quick, crispy finish.
3. Don’t Overcrowd the Pan. Frying in small batches is crucial. Overcrowding the pot will cause the oil temperature to drop dramatically, leading to greasy, unevenly cooked results.
4. Season While Hot. The moment your mushroom calamari comes out of the hot oil, hit it with a fine sprinkle of salt. The salt will adhere perfectly to the hot surface and season it properly.
5. Make the Marinara Ahead. The spicy marinara sauce can be made up to 3 days in advance and stored in the fridge. This is a great time-saver for party day! Just gently reheat it before serving.

Keep It Crispy! Storing & Reheating

Like any fried food, this appetizer is at its absolute peak when served fresh from the fryer.

• Best Served Immediately: For the ultimate crispy, crunchy texture, this dish should be served within minutes of being fried.
• Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Store the marinara separately.

FAQs: Your Mushroom “Calamari” Questions, Answered!

Do I have to use oyster mushrooms? What’s a good substitute?

For the most authentic “calamari” texture, oyster mushrooms are highly recommended. However, if you can’t find them, you could try using sliced King Oyster mushroom stems, which also have a firm, slightly chewy texture.

Can I make these in an air fryer to avoid deep frying?

Yes, you can! After breading the mushrooms, arrange them in a single layer in your air fryer basket, making sure not to overcrowd it. Spray them generously with cooking oil spray. Air fry at 400°F (200°C) for about 10-15 minutes, flipping halfway through, until golden brown and crispy. They won’t be quite as rich as the deep-fried version, but still delicious!

Can I make this recipe gluten-free?

Absolutely. You can substitute the all-purpose flour with a 1-to-1 gluten-free baking blend and use gluten-free panko breadcrumbs, which are widely available. Ensure your nondairy milk and yogurt are also certified gluten-free.

My breading is falling off in the fryer. What did I do wrong?

This usually happens if the wet batter isn’t adhering well or if the mushrooms are moved around too much in the oil. Make sure you let the excess wet batter drip off before dredging in the dry mix, and press the flour/panko coating on firmly. When frying, be gentle and only turn them once or twice.

Final Thoughts: Your Most Impressive Vegan Appetizer

There is nothing more exciting than serving a dish that completely surprises and delights your guests. This Mushroom “Calamari” is a true culinary conversation piece, a testament to the incredible versatility of plant-based cooking. It’s the perfect, sophisticated, and wildly delicious appetizer to ring in the New Year and prove that vegan food can be the life of the party. Happy New Year!