Mushroom ‘Seafood’ Cocktail

SERVES 4   |   30 minutes

​INGREDIENTS

Mushroom Calamari

• 4 King Oyster Mushrooms
• 1/4 cup vegan fish sauce
• 1 tablespoon dried wakame flakes (or any dried sea vegetable such as nori or kelp flakes)
• 1 clove garlic, crushed
• juice of 1/2 lemon
• 1/4 cup water

Seafood cocktail sauce

• 3/4 cup full fat soy milk
• 1 cup of light flavoured oil, like sunflower oil or rice bran
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• cracked black pepper
• 2 tablespoons of tomato sauce
• few drops tabasco sauce (optional)
• To serve: chopped fresh parsley, lettuce and lemon wedges

METHOD

Prepare the calamari

1. Slice the mushrooms into rounds. Take a small apple corer, cannoli tube or a round object to cut ‘holes’ in these mushroom rounds. You want to create ring shapes.
2. Prepare the marinade. Into a bowl, mix the wakame flakes, garlic, lemon, fish sauce and water. Toss the mushrooms in the marinade and coat thoroughly. Set aside to marinate at least 10 minutes.

Seafood sauce

1. Pour the milk into a blender. Add the salt and black pepper.
2. With the blender running on a low speed, slowly pour in the oil.
3. Add the lemon juice. This will emulsify and thicken into a creamy consistency. Finally, blend through the tomato sauce and tabasco if using.

Assembly

1. Drain the mushroom calamari from the marinade.
2. Serve on a bed of lettuce and garnish with fresh parsley and lemon wedges. Drizzle over seafood cocktail sauce.

Vegan Calamari Cocktail

Vegan Seafood Cocktail Sauce