Irresistible Mushroom “Calamari” with Lemon Aioli Recipe

Mushroom “Calamari” with Lemon Aioli is the kind of dish that makes your taste buds do a happy dance. Imagine biting into tender, crispy mushroom rings that are seasoned to perfection and paired with a zesty lemon aioli. The combination of flavors and textures is so delightful it could easily steal the show at any dinner party, or even your next Netflix binge-watching session.

This recipe is not just about food; it’s about creating memories in the kitchen. I still remember the first time I served this dish at a family gathering. The surprised looks on my relatives’ faces when they realized they were devouring mushrooms instead of calamari were priceless. Trust me, whether it’s a casual weeknight dinner or an elegant soirée, this Mushroom “Calamari” with Lemon Aioli will elevate your culinary game and impress everyone at the table.

I once prepared this dish for a friend’s birthday party, and their reaction was worth its weight in gold—mouth agape and eyes wide as saucers!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Portobello Mushrooms: Choose firm mushrooms with smooth caps for the best texture when frying.

• All-Purpose Flour: This forms the base for your crispy coating; keep it handy for dusting.

• Breadcrumbs: Use panko breadcrumbs for extra crunch that will have you going back for seconds.

• Eggs: Lightly beaten eggs help your coating stick beautifully to the mushrooms.

• Lemon Juice: Freshly squeezed lemon juice adds a bright zing to both the aioli and the mushroom “calamari.”

• Garlic Powder: A sprinkle of garlic powder enhances flavor without overwhelming freshness.

• Olive Oil: Essential for frying; opt for high-quality olive oil to elevate taste.

• Salt and Pepper: Don’t forget these basics; they’re key to bringing out all those delicious flavors.

For the Aioli:

• Mayonnaise: A creamy base that makes your aioli smooth and rich; choose a good quality brand.

• Dijon Mustard: Adds depth and a slight tang that balance well with lemon.

• Fresh Parsley: Chopped parsley adds color and freshness to your aioli—don’t skip it!

• Lemon Zest: This will give an additional burst of citrus flavor to your sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mushroom “Calamari” with Lemon Aioli

Prepare the Mushrooms: Start by cleaning your Portobello mushrooms carefully using a damp cloth; you want them dirt-free but don’t soak them in water or they’ll get soggy.

Slice into Rings: Cut each mushroom cap into evenly sized rings about ½ inch thick—think calamari! Uniformity ensures even cooking.

Create Your Breading Station: Set up three bowls—one with flour mixed with salt and pepper, one with beaten eggs, and another holding breadcrumbs mixed with garlic powder.

Bread the Mushroom Rings: Dip each mushroom ring first in flour, then in egg, followed by breadcrumbs. Make sure each piece is fully coated for maximum crunch.

Fry Until Golden: Heat olive oil in a skillet over medium heat. Fry each ring until golden brown on both sides—about 3-4 minutes per side should do it!

Whip Up Your Lemon Aioli: In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, zest, and chopped parsley until smooth. Adjust seasoning as needed.

Now you have perfectly crispy Mushroom “Calamari” ready to be served alongside that zesty lemon aioli!

Crispy on the outside yet tender inside, each bite promises an explosion of flavor that will leave everyone asking for more. Enjoy this dish at parties or as an irresistible snack while binge-watching your favorite show—trust me; you’re going to love it!

Perfecting the Cooking Process

To achieve mouthwatering Mushroom “Calamari,” begin by marinating mushrooms in a zesty lemon mixture to enhance flavor. Next, coat them in seasoned breadcrumbs and pan-fry until golden brown and crispy. Finally, whip up the lemon aioli while the mushrooms cook—multitasking at its finest!

Add Your Touch

Feel free to experiment with different mushroom varieties such as shiitake or portobello for varied flavors. You can also swap traditional breadcrumbs for panko to achieve extra crunchiness. If you’re feeling adventurous, toss in some finely chopped herbs like parsley or dill for a burst of freshness.

Storing & Reheating

Store leftover Mushroom “Calamari” in an airtight container in the fridge for up to three days. To reheat, place them in a hot skillet over medium heat for about 5 minutes, ensuring they regain their crispy texture. Avoid using the microwave; nobody likes soggy calamari!

Cooking this dish reminds me of that time I made it for my best friend’s birthday party; his mother raved about it so much that I thought she might steal my recipe!

FAQ

What type of mushrooms work best for Mushroom “Calamari”?

While any mushroom can be used, oyster or king oyster mushrooms are particularly ideal due to their meaty texture that mimics calamari perfectly. These varieties hold their shape well during cooking, providing that satisfying bite you crave.

Can I make lemon aioli without eggs?

Absolutely! For a vegan twist on lemon aioli, simply replace the egg with aquafaba—the liquid from canned chickpeas—or use silken tofu blended until smooth. This way, you still enjoy creamy goodness without animal products.

How do I make my Mushroom “Calamari” extra crispy?

To achieve extra crispiness, double-dip your mushrooms: first coat them in flour or cornstarch before dipping into the egg wash and breadcrumbs. This gives an extra layer of crunch that will leave your guests begging for more.

Can I freeze leftover Mushroom “Calamari”?

Yes! However, it’s best to freeze them before frying to maintain their texture. Coat and arrange them on a baking sheet to freeze individually before transferring them to a freezer bag. Fry from frozen when you’re ready for a delicious snack!

Conclusion for Mushroom “Calamari” with Lemon Aioli

Mushroom “Calamari” with Lemon Aioli is an incredible dish that blends simplicity with gourmet flair. By following these tips on preparation, storage, and customization, you’ll create a meal that’s not just tasty but also impressive enough for any gathering. Whether it’s a casual weeknight dinner or a fancy get-together, this recipe is sure to become a favorite!

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Mushroom ‘Calamari’ with Lemon Aioli

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Mushroom ‘Calamari’ with Lemon Aioli is an irresistible dish that elevates your dining experience with crispy, golden mushroom rings paired with a zesty lemon aioli. This delightful recipe transforms everyday ingredients into a gourmet treat, perfect for impressing guests or indulging during a cozy night in. With its stunning presentation and unforgettable flavor, this dish will have everyone asking for seconds.

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Ingredients

Scale 1x2x3x

• 1 lb large Portobello mushrooms
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 2 large eggs (lightly beaten)
• 2 tbsp olive oil (for frying)
• 2 tbsp freshly squeezed lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• ½ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley (chopped)
• Zest of 1 lemon

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Instructions

1. Clean Portobello mushrooms with a damp cloth; slice into ½ inch rings.
2. Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder.
3. Coat each mushroom ring in flour, dip in egg, then coat in breadcrumbs.
4. Heat olive oil in a skillet over medium heat; fry mushroom rings for about 3-4 minutes on each side until golden brown.
5. For the aioli, mix mayonnaise, Dijon mustard, lemon juice, zest, and parsley in a bowl until smooth.
6. Serve crispy mushroom 'calamari' with lemon aioli on the side.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: Approximately 5 pieces of Mushroom 'Calamari'
• Calories: 275
• Sugar: 1g
• Sodium: 350mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 60mg