Mushroom Calamari With Harissa Mayo Recipes

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MUSHROOM "CALAMARI" WITH HARISSA MAYO



Mushroom

Just like calamari-but vegetarian! Dirt Candy chef Amanda Cohen's recipe transforms king oyster mushrooms into the classic snack, deep-fried till crispy and served with an aromatic harissa dipping sauce.

Provided by Amanda Cohen

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 cup mayonnaise, preferably vegan, Vegenaise brand preferred
1 teaspoon harissa powder, a North African spice mix
4 king oyster mushrooms (also known as trumpet royale mushrooms), sold at Asian markets or specialty grocery stores
2 cups all-purpose flour
12 ounces seltzer water
1 cup panko, fine Japanese breadcrumbs
1 tablespoon ground sumac, a Middle Eastern spice with a lemony kick
1 tablespoon za?atar, a Middle Eastern spice mix
2 teaspoons kosher salt
2 quarts canola oil
Lemon wedges for serving

Steps:

  • Harissa mayo: Combine mayonnaise and harissa in a bowl until smooth. Set aside.
  • Mushroom "calamari": Trim the ends and the tops of the mushrooms, then peel the tough exterior using a vegetable peeler. Cut crosswise into ¼‐inch slices. Using a small circular cookie cutter, punch a hole in the middle to make rings. (You can fry the punched-out mushroom circles, but they won't look like calamari-or you can save them for another recipe.)
  • In one mixing bowl, whisk the flour and seltzer to make a batter. In the other bowl, combine panko, sumac, za'atar, and salt.
  • Fill a heavy-bottomed pot halfway with canola oil and heat to 375 degrees F. Use one hand to dip the mushroom rings into the batter and transfer them into the panko mixture. Use the other hand to toss the mushrooms in the panko mixture, then transfer to a sheet pan to await frying. Continue doing this until all of the mushrooms are battered and breaded.
  • Fry mushroom rings in batches for 2-3 minutes, or until golden brown. Use a spider strainer or large slotted spoon to remove them to a sheet pan fitted with a rack to cool.
  • Assembly: Pile mushroom calamari on a platter. Place harissa mayo in a small dish for dipping. Garnish with lemon wedges. Serve.

CALAMARI IN A CREAMY WHITE WINE SAUCE



Calamari in a Creamy White Wine Sauce image

This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!

Provided by NUKA1

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 2

Number Of Ingredients 12

½ pound linguine pasta
2 tablespoons olive oil
3 cloves garlic, crushed
8 ounces squid, cleaned and cut into rings and tentacles
¾ cup white wine
3 cherry peppers, thinly sliced
2 tablespoons cornstarch
1 cup cream
crushed red pepper flakes to taste
salt and pepper to taste
½ cup shredded fresh basil
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
  • Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 1229.5 calories, Carbohydrate 104.3 g, Cholesterol 417.3 mg, Fat 67.2 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 32.5 g, Sodium 306 mg, Sugar 6.9 g

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