Deep-Fried Vegan Calamari Oyster Mushrooms - Foraged

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Deep-Fried Vegan Calamari Oyster Mushrooms

Everyone loves the crispy crunch and rich seafood flavors of calamari. However, if you don’t live anywhere near the sea, the frozen squid from your local supermarket can give you a disappointingly chewy and tasteless experience. 

Fried oyster mushrooms make for an excellent alternative to squid in your calamari. Making deep-fried vegan calamari is quick, easy, requires only a few ingredients, and makes for an excellent snack or side dish. So if you love calamari and are sadly land-locked, or are just looking for an excellent vegan recipe with oyster mushrooms, read on!

Sourcing Oyster Mushrooms

While almost certainly easier than finding fresh squid in Kansas, good oyster mushrooms can sometimes be a little difficult to source from your local supermarket. That’s where Foraged comes in. We’re like the Etsy of specialty foods… if Etsy connected you with the best boutique mushroom growers and foragers around the U.S.  Through our marketplace, you can find the best and freshest mushrooms on the market, including some truly excellent oyster mushrooms. Preparing oyster mushrooms is easy. All you need to do is cut them away from the central stem with a sharp knife and then wipe them down with a damp paper towel.

Image Courtesy of K33 Kitchen


For mushrooms

  • 100g of oyster mushrooms cut into long thin strips
  • One pinch of kosher salt
  • One pinch of ground black pepper
  • One pinch of smoked paprika
  • Half a small garlic clove, minced
  • Neutral frying oil (vegetable or groundnut works best)

For the batter

  • 4 tbsp unsweetened almond milk
  • 2 tbsp plain flour
  • 1/4 tsp salt

For the coating

  • 6 tbsp plain flour



Place all of your mushroom ingredients in a bowl and set aside.

Combine the batter ingredients and make sure they are well mixed.

Put your coating in a wide bowl or rimmed plate.

Arrange your battering station so that you have the mushrooms, batter, and coating laid out next to each other in that order.

Cover a baking sheet with kitchen paper to drain your mushrooms on.

Add about 3cm of cooking oil to a pan and place over a high heat.

Add a small chunk of bread to the oil. Once the oil around it starts to bubble and the bread starts to brown, the temperature is right for frying.

Once the oil is up to temperature, reduce it to a medium heat.

Drip a strip of mushroom in the batter, coat it in the flour, and then add it to the oil.

Repeat this step until there are around 5-6 pieces frying at once. You want to make use of the space in your frying pan without clumping all the mushroom strips together.

Once the mushroom strips are golden brown, remove them from the heat and place them on the kitchen towel.

Once all the mushroom strips have been fried, toss them in a little salt, and serve with lime wedges and your favorite dipping sauce.

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