The calamari-like texture of the King Oyster mushrooms and the flavour of the sea will have you believing this is the real deal.
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Duration25 minutesmins
Cook Time2 minutesmins
Prep Time23 minutesmins
Servings2people
Ingredients
Marinade
1/4cupvegan fish sauce
2tspwakame flakescrushed
1/2lemon juice
4king oyster mushroomslarge
Aioli Dressing
3/4cupsoy milk
1clovegarlicminced
1/2tspblack salt
black peppercracked
1cupvegetable oil
1/4lemonjuice and zest
2tbspoilto shallow fry
1/2tspchilli flakesoptional
parsley, rocket, lemon wedgesto serve
Instructions
Prepare the marinade. Into a bowl, combine the fish sauce, wakame flakes, lemon and ¼ cup of water.
Slice the mushrooms into rounds. Take a small apple corer or a round object and cut holes in the mushroom rounds to create calamari ring shapes. I like using a piping tip or cannolo tube.
Toss the mushrooms in the marinade to coat thoroughly. Allow to marinate while making the aioli.
Aioli Dressing
Pour the milk into a blender. Add the garlic, salt and black pepper and blend. With the blender running on low, slowly pour in the neutral oil in a steady stream. The sauce will start to thicken.
Add the lemon juice and zest. This will emulsify and thicken further.
Calamari
Drain the mushrooms from the marinade. Heat the olive oil in a frypan. Add the mushrooms and lightly pan-fry for 1-2 minutes, sprinkling in the optional chilli flakes.
Serve on a bed of rocket and garnish with fresh herbs and lemon wedges. Drizzle over the aioli generously.