Menu Enter a recipe name, ingredient, keyword...

King Oyster Mushroom "Calamari"


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 1/2 cups macadamia nuts, soaked one hour or more
  • 1/2 cup olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 small shallot, peeled and chopped
  • 3/4 cup water
  • 3/4 cup capers
  • 1 scallion, chopped
  • 1 small handful of parsley, chopped
  • zest of 1 lemon
  • 1/2 tsp sea salt
  • 3 cups chopped tomatoes
  • 1 cup sundried tomatoes, soaked until soft
  • 1/4 grated fresh horseradish
  • 2 small shallots, peeled and chopped
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp red chili flakes
  • 1 tsp sea salt
  • 10-12 king oyster mushrooms
  • 1/4 cup olive oil
  • 2 tbsp freshly squeezed lemon juice
  • sea salt
  • 1 cup ground flaxseed
  • 1/4 cup minced mixed herbs such as basil, thyme, oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili powder
  • freshly ground black pepper



Step 1


In a high-speed blender, blend the macadamia nuts, olive oil, lemon juice, shallot, and water until smooth and creamy. Transfer to a bowl and set aside.

In a food processor, lightly pulse the capers, scallion, parsley, and lemon zest until chunky, and then mix with the macadamia cream. Sample the sauce and add more lemon juice or salt as needed.


In a high-speed blender, blend all the ingredients at low speed to chop and combine. You can also use a food processor for this. The mixture should retain some form and not be completely smooth. Sample and add more salt as desired.


Cut the stems off the mushroom caps. Slice the stems crosswise into 1/4" discs. With a smalle round cutter, cut a circle out of the center of each disc leaving a ring. The caps of the mushrooms and the center circles should be set aside for another use.

Toss the mushroom rings in the olive oil, lemon juice, and a generous pinch of sea salt, and marinate for 30 minutes.

In a large bowl, combine the flaxseed, herbs, cayenne, chili powder, a generous pinch of salt, and pepper to taste. Toss the mushrooms, a few at a time, in the breading and coat them evenly.

Transfer the mushrooms to a mesh dehydrator tray and dehydrate for about 2-3 hours or until warmed and slightly crispy.


Spoon the sauces into two bowls and pile the calamari onto a large plate. Garnish with lemon wedges and parsley.


You'll also love

Review this recipe

Mushroom Pate Wild Mushroom Ravioli With Truffle Sauce & Pecorino Cheese