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Mushroom ‘Calamari’ Spaghetti Recipe

Budget friendly

Easy peasy

Entertaining

Main meals
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Plate of plant-based mushroom calamari spaghetti with cherry tomatoes and herbs on a white plate, accompanied by a glass of white wine and a halved lemon in the background.
A plate of plant-based Mushroom Calamari Spaghetti with cherry tomatoes, fresh herbs, and a fork on the side; a lemon and leafy greens are blurred in the background.

Craving a taste of the seaside without the seafood? These clever mushroom ‘calamari’ rings are soaked in a zesty, ocean-inspired marinade, then tossed through spaghetti with garlic, chilli, and juicy cherry tomatoes for an irresistibly light yet luxurious meal.

You will need

Serves 2-4

  • 1 lemon, zest and juice
  • 1 nori sheet, cut into small pieces (or other dried sea vegetable, crushed)
  • A dash of vegan fish sauce (optional)
  • 125ml water
  • 4 large king oyster mushrooms
  • Olive oil, to sauté (plus extra to drizzle)
  • 1 garlic clove, crushed
  • 1 small chilli, finely diced
  • 125ml vegan white wine
  • 200g cherry tomatoes, halved
  • Large handful of parsley, chopped, plus extra to garnish
  • 250g dried spaghetti (or enough for 4 people, modest serving)
  • Salt, to boil water and to taste

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Directions

10 mins to prep

35 mins to cook

  1. Step 1

    Prepare the marinade by combining the lemon juice, zest, nori, vegan fish sauce (if using) and 125ml of water in a bowl.

  2. Step 2

    Slice the mushrooms into rounds, then cut holes out of each to create rings. Toss the mushroom rings in the marinade and leave for 10-15 minutes, then drain, reserving a few tablespoons of the marinade for the next step.

  3. Step 3

    In a large frypan, pour in a generous glug of oil, along with the garlic and chilli. Warm over a low heat, being careful not to brown the garlic. Add the marinated mushrooms, the reserved tablespoons of marinade and sauté for a few minutes.

  4. Step 4

    Pour in the wine, increase the heat and cook until most of the wine has evaporated. Stir through the tomatoes and parsley. Simmer until the tomatoes begin to break down. This will happen after around 10 minutes. Add a splash of water to prevent it from drying out.

  5. Step 5

    Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve about 200ml of the pasta water before draining.

  6. Step 6

    Transfer the spaghetti into the pan with the mushrooms, stirring through splashes of the reserved pasta water to make sure everything is coated. Season with a large pinch or two of salt to taste. Continue to cook until heated through.

  7. Step 7

    To serve, drizzle over olive oil and garnish with extra parsley.

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