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Lectin Free Mushroom Calamari

by: Seema Racela

Mushroom Calamari

by: Seema Racela

Lectin Free

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Gluten Free

Grain Free

Dairy Free

Corn Free

Sugar Free

Nut Free

Vegan Option

Egg Free Option

Mushroom calamari is one of my family's favorite appetizers!  I use local comb's tooth mushrooms from Fat Moon Mushrooms, which have the most amazing flavor!  When topped with some lemon juice and fermented Craic hot sauce, it tastes just like Rhode Island stye calamari to me!  I could seriously eat this dish everyday.  Enjoy!

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-2 cups comb’s tooth mushrooms, cut into bite-sized pieces 
-1/2 cup tapioca flour
-1 /2 teaspoon onion powder 
-1/4 teaspoon salt 
-1 pastured egg (or 3-4 Tbsp aquafaba, if vegan)
-Oil for frying (I use a combination of extra virgin olive oil and avocado oil)
-Toppings such as fer
mented hot sauce, lemon, salt

 

1. Add the flour, seasoning, and salt into a shallow dish and toss to combine. 
2. Whisk the egg in a separate shallow bowl. 
3. Coat the bottom of a small deep pot with about 2 tablespoons of oil and turn the heat on to medium. 
4. Dip a few of the mushrooms in the egg and then in the flour mixture. 
5. Shake off the excess flour and place the mushrooms on a plate. 
6. Continue coating all of the mushrooms. 
7. When the oil is hot, place a few mushrooms into the pot and begin frying. 
8. Once the mushrooms are brown on the underside, flip them over and fry until the other sides are brown. 
9. Transfer the mushrooms to a plate lined with a paper towel and continue frying the next batch of mushrooms. 
10. To plate, place mushrooms on a plate, sprinkle with a little salt, squeeze of lemon, and drizzle of hot sauce. Enjoy!

Ingredients

Method

Soy free, rice free, oat free, peanut free, cashew free, allergy friendly

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