Ingredients
Method
Prepare the Marinara Sauce
- Heat olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, oregano, basil, salt, and red pepper flakes. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- Remove from heat and stir in lemon juice. Keep warm while preparing the calamari rings.
Prepare the Mock Calamari
- Remove caps from king oyster mushrooms and reserve for another use. Slice the thick stems crosswise into 1/2-inch thick rings.
- 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.
- Heat oil in a heavy pot or deep fryer to 375°F. Use a candy thermometer to monitor temperature.
- 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.
- Fry coated rings in batches for 2-3 minutes until golden brown and crispy. Don't overcrowd the pot.
- Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt.
Serving
- 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.