"The hardest part of this whole dish is maintaining eye contact while calling it 'calamari' as you serve it up. It's not exactly like calamari, but only because it's way better with perfectly meaty oyster mushrooms and much easier to catch than squid." Recipe extracted from Vegan Junk Food by Zacchary Bird.
300 g (10 1/2 oz) oyster or king oyster mushrooms
250 ml (5 fl oz/1 cup) soy milk
1 tablespoon freshly squeezed lemon juice or white vinegar
150 g (5 1/2 oz/1 cup) plain (all-purpose) flour or 125 g (4 1⁄2 oz/1 cup) cornflour (corn starch)
Tear any larger oyster mushrooms into bite-sized pieces. If using king oyster mushrooms, use a vegetable peeler to slice the stalks into thin strips.
Make a basic buttermilk by combining the soy milk and lemon juice or vinegar in a large bowl. Set aside for a few minutes to thicken.
In a separate bowl, combine the flour and salt and pepper. Meanwhile, heat the oil in a large heavy-based saucepan over medium–high heat. Test if the oil is ready by inserting a wooden skewer or the handle of a wooden spoon into the oil; if it begins to bubble quickly then you’re ready to go.
Dip the mushroom into the thickened milk, then fully coat in the seasoned flour, gently shaking off any excess. If you allow the mushrooms to sit between flouring and frying, you’ll need to re-flour them again, as the moisture from the mushroom will seep into the dry coating.
Working in small batches, fry the mushroom for 2–3 minutes until just beginning to brown. Transfer the mushroom to a large plate lined with paper towel to drain and sprinkle with salt.
Vegan Easy acknowledges the Traditional Custodians of the land we are living and working on, and their connections to land, sea and community. We pay our respect to Elders past and present and to all Aboriginal and Torres Strait Islander peoples today.