Step 1

Start by boiling water in a kettle or in a small saucepan. Then, use a ½-inch round metal straw, cookie cutter or a cake piping tip to make holes in the center of each mushroom, to create calamari-looking rings.

Step 2

Place the calamari mushroom rings to a small saucepan and cover the mushrooms in water and bring the water to a boil.

Step 3

Once boiling add 1 tbsp olive oil, ¼ tsp salt, and kombu.

Step 4

Add mushrooms and boil for 15 minutes, or until they are dark in colour and most of the water has dissolved. Remove from heat and let them cool.

Step 5

While calamari is boiling, combine the flour, cornstarch, and old bay seasoning together in a bowl. Pour half of the mixture into a second bowl.

Step 6

In a third bowl whisk together soy milk together with the vinegar and set aside for 5 minutes to create soy buttermilk.

Step 7

If using a deep fryer: heat frying oil to 350F.

Step 8

If using a deep pan: pour enough oil to measure 3 inches inside the pan and heat the oil over medium-high heat to 350F.

Step 9

When the oil is hot, dredge the mushrooms in the flour mixture and shake off any excess as you place them into the bowl with the soy buttermilk.

Step 10

Transfer them then to the second bowl of seasoned flour coating them, completely and place on a wire cooling rack.

Step 11

In batches, fry the calamari for 2-3 minutes or until golden brown on both sides, allowing the oil to return to 325F between batches.

Step 12

Transfer fried calamari to a wire cooking inside a baking sheet, to allow excess oil to drip.

Step 13

Serve with caper aioli, garlic aioli, or tartar sauce.