Recipe courtesy of Aviv

Mushroom Calamari

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  • Level: Intermediate
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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2 cups aquafaba (chickpea water, from a 20-ounce can of chickpeas)

2 tablespoons Aleppo pepper 

1 tablespoon ground kombu 

1 tablespoon Urfa biber 

1 tablespoon salt 

4 quarts trumpet, oyster and portobello mushrooms

1 cup cornmeal 

1/2 cup rice flour 

Vegetable oil, for frying


Special equipment:
a deep-fryer or deep-fry thermometer
  1. Mix aquafaba, Aleppo pepper, kombu, Urfa biber and salt together in a large bowl, then add mushrooms and mix thoroughly.
  2. Mix cornmeal and rice flour in a separate container. Remove mushrooms a small handful at a time and sift the flour/cornmeal mixture over them through a colander in a mixing bowl.
  3. Heat the oil in a deep-fryer or Dutch oven to 350 degrees F. Fry mushrooms in batches for 2 minutes.