Lectin Free Mushroom Calamari

by: Seema Racela

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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 fermented hot sauce, lemon, salt

 

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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!