‘Calamari’

Mushroom calamari 

1. Place the mushrooms on a work surface. Using a knife, remove about ½ inch (1 cm) of the bottom of each stem and discard. This part of the stem is very tough and not edible. Remove the caps and save to use in another recipe.
2. Using a knife, cut the remaining stems into ½ inch (1 cm) thick rounds. You should get about 4 to 5 rounds per stem.
3. Using an apple corer or the tip of a pastry bag, cut little holes in the middle of the mushroom rounds, remove the centres, and discard. Transfer the mushroom rounds to a medium bowl.
4. In a separate medium bowl, mix together the water, dill, lemon juice, mustard, tamari, salt and garlic. Pour over the mushrooms and marinate for at least 30 minutes or overnight, covered, in the fridge. You can use this marinade one more time before discarding it.

Breading 

1. In a medium bowl, whisk together the brown rice flour, cornmeal, garlic powder and salt. Add the water and mix until well combined. Use the batter immediately if possible; if it sits, it will thicken. If the batter is too thick, add more water, 1 tablespoon at a time, to make it a little looser. The batter should have the same texture as a thick pancake batter.
2. Heat the vegetable oil in a large pot or small deep fryer to a temperature of 375°F (190°C).

Cooking

1. Remove the mushrooms from the marinade and shake off any excess, then pat dry with a kitchen towel or paper towel.
2. Dip the mushrooms into the breading and mix until evenly coated.
3. Dip in the hot oil and fry until golden brown and crisp, using metal tongs to turn the mushrooms as necessary, 4 to 5 minutes total. Remove the calamari from the oil using metal tongs. Serve immediately with tartar sauce for dipping.

Tips

1. Use medium or coarse cornmeal. The coarse grind gives a better texture on the outside of the calamari. Fine cornmeal will work, but it will not be as crunchy. 2. Using ice-cold water will help make the mushrooms very crispy when frying them.