Mushroom Calamari

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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