Best Mushroom Calamari With Harissa Mayo Recipes

Harissa Mayo image

Provided by Guy Fieri

Time 5m

Yield 1 pint

Number Of Ingredients 6

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons store-bought harissa paste
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
Salt and freshly cracked black pepper

Steps:

Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.

Mushroom Calamari image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 cups aquafaba (chickpea water, from a 20-ounce can of chickpeas)
2 tablespoons Aleppo pepper
1 tablespoon ground kombu
1 tablespoon Urfa biber
1 tablespoon salt
4 quarts trumpet, oyster and portobello mushrooms
1 cup cornmeal
1/2 cup rice flour
Vegetable oil, for frying

Steps:

Mix aquafaba, Aleppo pepper, kombu, Urfa biber and salt together in a large bowl, then add mushrooms and mix thoroughly.
Mix cornmeal and rice flour in a separate container. Remove mushrooms a small handful at a time and sift the flour/cornmeal mixture over them through a colander in a mixing bowl.
Heat the oil in a deep-fryer or Dutch oven to 350 degrees F. Fry mushrooms in batches for 2 minutes.

Crispy Stuffed Mushrooms With Harissa and Apricots image

Provided by Melissa Clark

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 16

8 ounces cremini or button mushrooms
6 tablespoons extra-virgin olive oil, more for drizzling
1/2 small onion, finely chopped
1 small red chile or jalapeño, seeded if desired and finely diced
1 garlic clove, minced
1 tablespoon harissa paste
1 teaspoon tomato paste
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon cumin seeds
1/2 cup panko bread crumbs
1/3 cup, plus 1 tablespoon grated Parmesan
1/4 cup chopped cilantro leaves and tender stems
1 1/2 tablespoons chopped dried apricots
1 teaspoon finely grated lemon zest
Freshly ground black pepper
Lemon wedges, for serving

Steps:

Heat oven to 400 degrees.
Remove the mushroom stems from the caps and chop the stems.
Place a medium skillet over medium heat, then add 2 tablespoons olive oil and let it warm up until it thins out, about 20 seconds. Add mushroom stems, onion and chile and cook, stirring occasionally, until lightly browned and tender, 5 to 7 minutes. Add garlic, harissa, tomato paste, salt and cumin seeds and cook until the tomato paste darkens and the garlic is fragrant, about 1 minute.
Add bread crumbs and 2 tablespoons olive oil to the skillet. Stirring constantly, cook bread crumbs until lightly toasted, about 4 to 6 minutes. Keep an eye on the pan as the bread crumbs can burn quickly. Remove from heat and immediately scrape bread-crumb mixture into medium mixing bowl. Stir in 1/3 cup Parmesan, cilantro, dried apricots and lemon zest, tossing well. Taste and season with black pepper and more salt if needed.
Place mushroom caps on a rimmed sheet pan, cavities facing up. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Using a spoon, stuff the oiled mushroom caps with the seasoned bread-crumb mixture.
Sprinkle remaining 1 tablespoon grated Parmesan on mushrooms. Bake until the tops are crisp and golden, 15 to 20 minutes. Serve hot or warm, with lemon wedges for squeezing.