Mushroom Calamari

Name: Mushroom Calamari
Yield: 10
Ingredients: 1.0kg Oyster Mushrooms; 425.0ml Water; 750.0g Capers, in brine, drained; 1.0pc Lemon; 200.0g Kombu; 400.0ml Hellmann's Vegan Mayo 2.6L; 50.0g Coriander; 50.0ml Lime juice; 5.0g Lime zest; 425.0g Plain flour; 200.0g Cornflour; 750.0ml Water, soda; 10.0g Salt; 50.0g Spring onions; 20.0g Red Chillies

Crispy tempura battered oyster mushrooms served with lime coriander Hellmann’s Vegan Mayo.

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For the Marinade:

Oyster Mushrooms 1.0 kg
Water 425.0 ml
Capers, in brine, drained 750.0 g
Lemon 1.0 pc
Kombu 200.0 g

For the Lime Coriander Mayo:

Hellmann's Vegan Mayo 2.6L 400.0 ml
Coriander 50.0 g
Lime juice 50.0 ml
Lime zest 5.0 g

For the batter:

Plain flour 425.0 g
Cornflour 200.0 g
Water, soda 750.0 ml
Salt 10.0 g

To serve:

Spring onions 50.0 g
Red Chillies 20.0 g

Plant Based

Pub Food

Snacks

Starters

Crispy tempura battered oyster mushrooms served with lime coriander Hellmann’s Vegan Mayo.

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Preparation

For the Marinade:
- Zest half of the lemon and squeeze the juice into a bowl.
- Add water, capers andkombu then mix.
- Tear the oyster mushrooms int half if big then add to the bowl and marinade for a minimum of an hour.
For the Lime Coriander Mayo:
- Add the Hellmanns Vegan Mayo, lime zest and juice and coriander and blend until smooth.
- Pour into a squeezy bottle and chill until needed.
For the batter:
- Mix all the ingredients to a lumpy batter just before ready to use.
To serve:
- Pre-heat fryer to 180c
- Drain the mushrooms from the marinade.
- Dip each mushroom in the tempura batter then carefully place into the fryer.
- Cook for 2-3 minutes or until the batter is crisp then remove and drain any access oil on kitchen paper.
- Place on to a serving plate or bowl and garnish with shredded spring onions and chilli.
- Serve with a dip pot of the lime coriander Hellmanns Vegan Mayo.