Rhode Island Style King Trumpet ‘Calamari’

While Calamari is the State of Rhode Island’s official appetizer, these are actually King Trumpet mushrooms — your eyes do not deceive you. These meaty and mild mushrooms are sliced, battered, and fried to replicate the classic fried calamari rings. Try it Rhode Island style with garlic butter, pickled hot cherry peppers, parsley, and lemon!

Servings: 4-6

Ingredients

• 16 ounces RI Mushroom Co. King Trumpet mushrooms

• 1 cup all-purpose flour

• ½ cup cornstarch

• ¼ cup cornmeal

• 2 teaspoons garlic powder

• 2 teaspoons kosher salt, plus more, to taste

• ½ teaspoon cayenne pepper

• 1-½ cups buttermilk

• Neutral oil, for frying

• 4 tablespoons unsalted butter

• 2 tablespoons finely chopped or grated garlic (~4 large cloves)

• 1 cup sliced hot cherry peppers in vinegar, drained

• 2 tablespoons fresh Italian parsley, chopped

• Lemon slices, for serving

Directions

1. Slice the RI Mushroom Co. King Trumpet mushroom stalks into disc-shaped pieces around ½-inch thick. Use a sharp knife, apple corer, or piping tip to cut out a little of the middle of each disc. Save the small cut-outs to fry, they’re just as tasty!

2. In a medium bowl, mix together all-purpose flour, cornstarch, cornmeal, garlic powder, kosher salt, and cayenne pepper. Put the buttermilk into a separate bowl.

3. Working in batches, dip the mushroom rings into the buttermilk, draining any excess and then into the flour mix, shaking away any excess. Place the rings onto a large dinner plate and repeat with remaining mushroom rings and little cut out pieces.

4. Line a baking sheet with paper towels. Heat 3 inches of neutral oil in a tall sided saucepan over medium heat until it registers 375° F. (Alternatively, a tabletop deep fryer works as well.)

5. When the oil is hot, carefully drop about one third of the rings into the oil. If any pieces stick to the bottom of the pot, loosen with tongs. Turn the rings occasionally and cook until golden-brown, about 1-½ to 2 minutes. Use tongs or a wire spider to remove from oil and onto the towel-lined baking sheet. Repeat with the remaining mushroom pieces.

6. Heat a large sauté pan over medium heat and add unsalted butter. Once melted, add finely chopped garlic and sauté until golden and fragrant. Add drained cherry peppers and toss to combine.

7. Add all the fried mushroom rings, sprinkle with chopped parsley, and gently toss together. Season lightly with kosher salt, if necessary. Serve on a large platter or divide between 4 to 6 small plates. Serve immediately and enjoy!