Mushroom calamari sandwich

Ingredients

• 500 g oyster or king trumpet mushrooms
• 2 nori sheets (about 5 g)
• 60 g wheat flour, for coating
• 1 teaspoon salt
• 100 g wheat flour, for the batter
• 150 ml very cold sparkling water
• Plenty of sunflower or mild olive oil, for frying
• 2 vegan baguettes (no lard, no milk), about 250 g each
• 4 tablespoons vegan mayonnaise
• 1 lemon, to serve

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of all-purpose flour
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• What to use instead of bread

Instructions

1. Clean the mushrooms with a cloth or paper towel, without rinsing them under the tap: they would soak up water and spatter when fried. Cut them into 1.5-2 cm strips along their fibers, so they look like calamari rings and strips.
2. Grind the nori sheets to a powder in a spice grinder or blender. Mix it with the coating flour and the salt: this is what gives them the taste of the sea.
3. Whisk the batter flour with the very cold sparkling water, without overworking it, until you have a light, creamy batter.
4. Heat plenty of oil (about 3 cm deep) to 180°C.
5. Dip the mushrooms in the batter and then in the nori flour. Shake them in a sieve to remove the excess flour.
6. Fry them in small batches for 2-3 minutes, until golden and crispy. Drain them on paper towels.
7. Cut each baguette in half and open the pieces. Spread with vegan mayonnaise if you like, or squeeze over a few drops of lemon, and fill them with the piping hot calamari. Eat them right away, before they lose their crunch.

Nutrition facts

Approximate, per serving (about 359 g). Calculated with data from USDA FoodData Central.