Step 1

Remove the cap of the king oyster mushroom and set aside.

Step 2

Slice each stem lengthwise with a sharp knife. Try to create thin slices.

Step 3

Score just one side of the sliced stem crosswise.

Step 4

Place the slices as well as the caps in a large pan. Fill it up with 1 litre of water, add the salt and seaweed and bring to a gentle boil.

Step 5

Simmer for 15-20 minutes on low heat.

Step 6

Drain the mushroom and remove any bits of seaweed from them.

Step 7

Heat a little olive oil in a pan and sear the slices of mushroom on both sides for a couple of minutes each. They should have some brown marks from the grill. You can also sear the mushrooms caps.

Step 8

Serve the vegan calamari fresh. Decorate with fresh parsley and add some tabasco sauce for extra taste. Enjoy!