Super easy vegan calamari 😋made with trumpet mushrooms! This was simply amazing, I never thought it would be so easy to catch that calamari feeling but it totally works. The inspiration came with a visit to our farmers market and seeing all the different varieties of mushrooms. The trumpet mushroom has an awesome meaty texture that works so well to match that of calamari. The recipe is below:
- 8-9 small trumpet mushrooms or 4 king trumpet mushrooms
- 1/2 cup chickpea flour
- 1/2 cup all purpose flour
- 1 cup beer or mineral water
- 3 cups panko bread crumbs
- 1 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 3 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 nori sheet crumbled (optional for sea food taste)
- avocado oil vegetable oil for pan fraying
Wash the trumpet mushrooms, trim ends and tops.
If using king trumpet mushroom, peel the skin off with vegetable peeler. You don't need to do this step if you are using regular trumpet mushrooms.
Slice the mushroom stems crosswise into disks
Use a small round cookie cutter to punch out the core of each slice so that you end up with rings. I actually used the tip of a cream squeezer as the cutting mold.
Put the chickpea flour and corn flour into a medium mixing bowl. Add the beer (or mineral water) and stir to combine.
In a separate bowl, combine all the seasonings and panko bread crumbs.
Dip the mushroom rings first in the liquid batter and then into the breadcrumb mix, coating them as uniformly as possible.
Put the avocado oil (or other vegetable oil) in a frying pan over medium-high heat. I prefer to use an iron cast pan.
Wait until the oil is very hot but not smoking. Add the mushroom rings in small batches to make sure you don't crowd out the pan. Fry the rings on each side until they have a golden-brown crust.