Ingredients
2 tbsp. extra-virgin olive oil
2 cloves garlic, crushed
1/2 tsp. red pepper flakes
1 tbsp. tomato paste
1 (14.5-ounce) can crushed tomatoes
1/4 tsp. dried oregano
2 tbsp. chopped fresh basil leaves, optional
Kosher salt
Freshly ground black pepper
12 oz. oyster mushrooms
1 c. all-purpose flour
1/2 c. panko
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. garlic powder
1 tsp. smoked paprika
1 c. nondairy milk
1/4 c. nondairy plain yogurt
Canola oil for frying
Lemon wedges, for serving
Preparation
Step 1Make the spicy marinara: In a medium saucepan, heat olive oil over medium-low heat. Add garlic and red pepper flakes and cook, stirring, until garlic is soft, 3 to 4 minutes. Add tomato paste and cook, stirring, 1 minute. Add crushed tomatoes, oregano, and basil (if using). Bring to a simmer and cook 5 minutes; season to taste with salt and pepper. For a chunkier sauce, leave as is. For a smoother sauce, let cool slightly and transfer to a blender to puree.Step 2Make the calamari: Using your hands, pull apart mushrooms so they are separated into “petals.” In a medium bowl, combine flour, panko, salt, pepper, garlic powder, and paprika. In another medium bowl, whisk nondairy milk and yogurt to combine. Step 3Fit a deep skillet or pot with a deep fry thermometer and add canola oil to a depth of 3 inches. Place over medium high until thermometer registers 375°F.Step 4Working in batches, dunk mushroom pieces in milk mixture, shaking off excess. Dredge in flour mixture, making sure pieces are evenly coated. Transfer to a parchment-lined baking sheet or plate and repeat until all pieces are coated.Step 5Fry mushrooms in batches, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and season with salt. Serve with marinara and lemon wedges.
