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Kosher Mock Calamari Rings with Zesty Marinara Sauce

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Pareve

Calamari isn’t kosher, but king oyster mushroom stems sliced into rings make a convincing stand-in. The rings are coated in seasoned flour, egg and herbed panko, fried until golden, and served with a quick garlicky marinara and lemon.

Why King Oyster Mushrooms

King oyster mushrooms have thick, dense stems with a mild flavor and a slightly chewy texture similar to squid. Slice the stems into rounds and use a small cutter or knife to remove the center, making rings. Regular mushrooms are too soft and won’t work. Fry at a steady 350°F in small batches, and drain on a rack so they stay crisp.

Kosher Notes

Squid and other seafood without fins and scales aren’t kosher, which is why this dish uses mushrooms. It’s pareve, so it works as an appetizer before a meat or dairy meal. Check that your panko and canned tomatoes carry a reliable hechsher.

Make-Ahead

Coat the rings up to 4 hours ahead and refrigerate them, then fry just before serving. The marinara keeps for 5 days in the fridge.

Kosher Mock Calamari Rings with Zesty Marinara Sauce
These crispy king oyster mushroom rings taste just like calamari but follow kosher dietary laws perfectly.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

Mock Calamari Rings
  • 4 large king oyster mushrooms stems only, about 6 inches long
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 cups vegetable oil for frying
Marinara Sauce
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 can crushed tomatoes 14 oz
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon fresh lemon juice

What I use for this recipe

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Method
 

Prepare the Marinara Sauce
  1. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add crushed tomatoes, oregano, basil, salt, and red pepper flakes. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  3. Remove from heat and stir in lemon juice. Keep warm while preparing the calamari rings.
Prepare the Mock Calamari
  1. Remove caps from king oyster mushrooms and reserve for another use. Slice the thick stems crosswise into 1/2-inch thick rings.
  2. Set up three shallow dishes: In the first, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In the second, place beaten eggs. In the third, mix panko breadcrumbs with oregano and basil.
  3. Heat oil in a heavy pot or deep fryer to 375°F. Use a candy thermometer to monitor temperature.
  4. Working with a few rings at a time, dredge each mushroom ring in seasoned flour, dip in beaten eggs, then coat thoroughly with seasoned breadcrumbs. Press gently to help coating stick.
  5. Fry coated rings in batches for 2-3 minutes until golden brown and crispy. Don't overcrowd the pot.
  6. Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt.
Serving
  1. Serve hot mock calamari rings immediately with warm marinara sauce for dipping. Garnish with fresh basil leaves if desired.

Notes

King oyster mushrooms are essential for this recipe as their thick stems have the perfect texture. Regular mushrooms won't work. You can prepare the rings up to 4 hours ahead and keep refrigerated, then fry just before serving. Leftover marinara sauce keeps in the fridge for up to 5 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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