Sesame Crusted Oyster Mushrooms: A Vegetarian “Calamari”

Source: Micki Seibel, February 2013

Source: Micki Seibel, February 2013

This sumptuous appetizer serves meat lovers and vegetarians alike. The oyster mushroom is a subtly flavored and sweet mushroom. It’s relatively large size but thin composition make it perfect for an appetizer as each is large enough to be “finger food” but cook quickly. This recipe, in particular, is surprisingly easy to make and impressive to serve at a party.

Ingredients

  • 1 dozen oyster mushrooms
  • 2 tbsp white sesame seeds
  • 2 tbsp black sesame seeds
  • 1/4 cup corn meal
  • 1/4 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/4 cup of almond milk
  • 1 tbsp peanut oil

Directions

The grayish to brown oyster mushroom is so named because of the resemblance that its cap bears to oysters. Source: Micki Seibel, March 2013

The grayish to brown oyster mushroom is so named because of the resemblance that its cap bears to oysters. Source: Micki Seibel, March 2013

  1. Mix together the sesame seeds, corn meal, cayenne, and paprika in a large bowl.
  2. In a separate bowl, pour the almond milk. Add the mushrooms and turn them several times with your hands to dredge them in the almond milk.
  3. Add the mushrooms to the dry mix and turn them several times to coat.
  4. Heat the peanut oil in a large saute pan over medium-high heat. Add the coated mushrooms and saute for 3 minutes. Turn the mushroom and saute for 2 minutes more or until golden brown.
  5. Remove the mushrooms to your serving plate, pat dry with a paper towel to remove excess oil, and serve.

How to Not Screw It Up

  1. Serve them right away. Hot off the pan. No hesitation. They are superb when they are hot, but when the cool down they can be…well..mushy. 
  2. I find the best method for coating the mushrooms is to combine the dry ingredients in step 1 in a tupperware-type bowl with a tight fitting lid. After you mix the coasting, add the mushrooms, put on the lid, and shake. Shake it up, baby.