Royal Trumpet Mushroom "Calamari"
This dish features thinly sliced and breaded King Trumpet mushrooms, which serve as a vegan alternative to traditional calamari. The mushrooms are battered in a mixture of ground golden flax seeds, herbs and spices for a crunchy texture. Served with both a zesty cocktail sauce and tangy tartar sauce, this dish offers a delicious and healthier take on a classic seafood dish.
Ingredients
6 to 8 Royal Trumpet mushrooms
1 cup ground golden flaxseed
1/8 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon dried parsley
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon fresh ground black peppercorn
Preparation
Cut the stems off the mushroom caps. Slice the stems crosswise into 1/4 inch disks.
With a small round cutter, cut a circle out of the center of each mushroom round leaving a ring.
Reserve the caps and center circles of the mushroom to use at another time in soups, stews and for stir fry.
Toss the mushroom rings in the olive oil, lemon juice and 1/2 teaspoon sea salt and let marinate for 30 minutes.
In a large bowl, combine the ground flaxseed, herbs, smoked paprika and remaining sea salt and black pepper.
Toss the mushroom rings, a few at a time, in the breading and coat evenly.
Transfer the mushrooms to a mesh dehydrator tray and dehydrate for about 2 to 3 hours, you want the mushrooms to be crispy.
The mushroom can also be pan fried about 3 minutes each side.
Enjoy with the cocktail and tarter sauce recipes located in my recipe collection here.
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