I know what you're thinking when you see this recipe. Calamari isn't kosher, so how can we make this beloved appetizer work for a kosher kitchen? The answer lies in a brilliant substitution that I discovered at a Mediterranean restaurant in Tel Aviv. They use king oyster mushroom stems to create rings that have the exact same texture and mild flavor as squid. The trick is slicing the thick stems into perfect rings and using a double coating technique. First, you dust them in seasoned flour, then dip in beaten eggs, and finally coat with panko breadcrumbs mixed with Italian herbs. The result? Crispy golden rings that fool even the biggest calamari fans. I've served these at Shabbat dinners and nobody guessed they weren't eating seafood. Getting the oil temperature right is crucial for that perfect crunch. I use a candy thermometer and keep the oil at exactly 375°F. Any cooler and your rings get soggy. Any hotter and they burn before the inside cooks through. The marinara sauce comes together while the oil heats up, and I like mine with extra garlic and a pinch of red pepper flakes. These mock calamari rings work beautifully as an appetizer before a fish dinner or alongside a big salad for lunch. They're also fantastic for parties because you can prep the rings hours ahead and fry them right before serving. Kids love them too, especially when you serve the marinara in small bowls for dipping.