Oyster Mushroom “Calamari” Tacos

Do you miss crispy and classic fried calamari? These Oyster Mushroom “Calamari” Tacos will satisfy all your seafood cravings. Whether you are vegetarian/vegan, have an allergy, or are just looking for a delicious and healthy plant-based meal, these meaty mushrooms will have you fooled. You can even make this dish gluten-free! This deceptively simple dish is quick to prepare, incredibly flavorful, and brings a taste of the seaside right to your table.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

The Prep

First things first, clean those beautiful oyster mushrooms! Gently wipe the mushrooms with a paper towel or soft cloth to clean them. You can also use a pastry brush to clean the space between the gills. Once clean, slice the oyster mushrooms into 1/4 inch thick strips.

Next, it’s time to prepare the toppings, dip, and coatings! Slice the taco toppings of your choice. Then, whisk together all the ingredients for the tartar sauce. Once combined, you can set the dip aside or pop it into the fridge to chill while preparing the main dish. (Pro tip: these are excellent tasks to tackle while your mushrooms are cooking, if you are looking to save time!)

Now, organize your dredging station. Set out three small, separate bowls. In the first bowl, mix all the ingredients designated for the coating, ensuring it is well combined. In the second bowl, prepare your dry batter, and in the third, whisk together the components for your wet batter until smooth. (Tip: Depending on the consistency and grind size of the cornmeal, you may need to adjust the milk-to-cornmeal ratio in the wet batter. You want a thick batter that resembles a pancake consistency.)

The Cook

Get your frying pan ready on medium-high heat, or if you prefer a different method for that ultimate crisp, you can use a deep fryer or even an air fryer. Once your oil is hot, it’s time to drop the mushrooms.

Take each mushroom slice and thoroughly dip it, first into the coating, then into the dry batter, and finally, into the wet batter. Gently drop the battered mushrooms straight into the hot oil. Let them fry for about five minutes until they are golden and crisp, then flip them over and cook for another five minutes to achieve that irresistible crunch on both sides.

As soon as they are done, remove them from the oil and place them on a paper towel to remove excess oil. If you are cooking the mushrooms in multiple batches, preheat the oven to 350°F and place the cooked oyster mushroom “calamari” on a pan in the oven to stay warm.

Serve these delightful “calamari” bites immediately with your prepared tartar sauce, or make them into a taco. They make a scrumptious and filling addition to your next taco night!

For another complete meal idea, this oyster mushroom “calamari” is also fantastic served with fries, a side of coleslaw, and a slice of lemon.

Ingredients

• 8 oz of oyster mushrooms (any variety)
• Taco shells
• Taco toppings of your choice (lettuce, tomato, peppers, etc.)
• Vegetable oil, for frying

Coating

• 3 TBSP of flaxseed meal
• 6 TBSP of water
• 1/8 cup of milk (can substitute any milk)
• 1/4 tsp of salt

Dry Batter

• 1/4 cup of flour (can substitute gluten-free flour)
• 1/4 cup of ground cornmeal
• 1 TBSP nutritional yeast
• 1tsp oregano
• 1 tsp dulse flakes (optional)

Wet Batter

• 1/2 cup of ground cornmeal
• 3/4 cup of milk (can substitute any milk)

Tartar Sauce

• 1/4 cup of mayonnaise
• 1 TBSP of sweet relish or chopped dill pickle
• 1 small garlic clove minced
• 1 tsp of lemon juice
• 1 tsp fresh dill (optional)

Instructions

1. Clean 8 ounces of oyster mushrooms and then slice them into 1/4 inch strips.
2. Mix together the ingredients for the tartar sauce, and then set aside or store in the fridge. Slice the taco toppings of your choice. (You can also do these tasks while the mushrooms are cooking)
3. Set out three small bowls: one for the coating, one for the dry batter, and one for the wet batter. Mix the respective ingredients into each of these bowls.
4. Heat oil in a frying pan on medium-high heat. Alternatively, you can use a deep fryer or an air fryer.
5. Dip each mushroom slice first into the coating, then into the dry batter, and then into the wet batter. Drop the battered mushrooms straight into the hot oil.
6. Fry for about five minutes, then flip and cook for another 5 minutes.
7. Remove from the oil and place on a paper towel to soak up excess oil.
8. If you need to cook the mushrooms in multiple batches, preheat the oven to 350°F and place cooked oyster mushroom “calamari” on a pan in the oven to keep warm.
9. Serve immediately in a taco wrap with your favorite toppings and drizzle tartar sauce over the top.

Meal Tip: This dish is also fabulous with a side of fries, coleslaw, and a slice of lemon.