Wil, I purchased your wonder book a while back and love creating your recipes with absolute confidence but … I had to share with you the exhilaration I felt seeing the look of utter, I don’t even know WHAT to call it, after preparing this King Oyster Mushroom feast for my husband. We have a favorite gourmet store that we visit once a month or so. They just happened to have these PERFECT (just as you said!) little babies packed gently in their own little box. The rest is a milestone in my culinary history! 😆 My husband, shall we say, no longer looks at me in quite the same way. This one meal has put me somewhere between sublime admiration and fervent reverence! Seriously though, I can’t thank you enough for this one. BUY THE BOOK FOLKS.
That warms my heart to hear this 🤗 Excited that you are cooking with absolute confidence and able to share the yummy dishes 🥳🙌🏻👨🏻🍳 Keep well and happy cooking
I loved the recipe as well; this was one of his first recipes that I tried. I grow gourmet mushrooms, and I usually sell out at the farmer's market on Sundays. Feels good to people who love the mushrooms. I try and give a new recipe each week to my customers.
Holy Moly these are SO GOOD!! My husband made these after I showed him this video. They are SO good that my daughter and husband both told me that I had to come on here and let you know what an amazing recipe this is, and to thank you for sharing!! A home run, touchdown and Elvis has left the building Fryday favorite!!
@@KomboQueentv Because we were just trying this recipe out to see if we’d even like it we just had it with the accompanying dip. We have decided that since it was so good we’d have it “chicken” sandwich style with fries and a slaw. Which we haven’t done YET!!
This recipe means a lot to me. Since going vegan the one dish I missed the most was fried chicken. What you've done here meets that need. There's the crunchy "skin." There's the juicy inside. THANK YOU!
@@YEUNGMANCOOKING Thanks! I just found your channel and have been working from your recipes. Keep up the fine work. (Right now I'm fighting a head cold, so your ramen soup recipes are very appealing)
@@thingsilove4326 How does this work? Freeze a block of tofu, thaw it all the way to room temperature, then freeze it solid again, then thaw it once more?
My wife does a very similar version of this but adds harissa paste to the wet mix for extra spiciness. Also, you can substitute 30-50% of the apple cider vinegar with pickle juice (left over from an empty jar of pickles) to get that Chick-Fil-A flavour
This is a street food in Indonesia, oyster mushroom does taste pretty much like chicken. We usually eat it with hot sauce or powdered seasoning (similar to Taiwanese shih-lin style chicken). Nice recipe 👍
@@BoltRM oyster mushroom has very similar texture with chicken, but lacks of chickeny natural flavors and juice. But if seasoned properly you can get a pretty close flavor. Your brain can still tell it's mushroom, though.
I never comment on recipe videos, but I had to tell you that this recipe is LIFE CHANGING. So easy and so, so delicious in a sandwich with a brioche bun & the Sriracha mayo. Based on the comments, I added Old Bay seasoning and another tbsp of garlic powder to the dry flour mix, then added a tbsp of chili garlic paste and a couple tbsp of pickle juice to the wet mix. For my third batch, I’m going to cut back a tiny bit on the cumin and add some cayenne powder for a kick. Thank you SO much for sharing this recipe!!
I'm still recommending you get a mushroom kit. You can find them easily online. I got one at my local farmers market. With one kit you can get more than one crop. Once they get going the oyster mushrooms get big very quickly and there are many varieties/colors.
That’s exactly how I fell down the rabbit hole and started growing my own mushies…. Saw a video where they used a bunch of different mushrooms in a recipe and then I looked up how to grow my own…. That was a deep hole 🤣 Now I have a little lab setup in my room.
This recipe is one of my favorites. I made this for some friends. It was exactly as you described. Crispy and Crunchy! I plan to make it for Christmas Brunch with Waffles. Thanks Will for your recipes. You are the "Best" Vegan chef on the planet. You inspire so many to have confidence.
I made this today and my husband asked me if I’d marry him again…haha…we are 26 years married. Thank you for sharing this recipe and all the other gems you cook up. You are by far my most favourite person on TH-cam. We don’t follow a vegan diet, but I use your recipes more and more. Thaaaaaaank you, you wonderful man. 🙏🙏🙏❤️❤️❤️
Yeung, you are the best thing to happen to effective, descriptive, calming, informative cooking videos on line, hands down. My sincere gratitude and appreciation, Vera.
Followed this recipe and it was amazing! I threw in some Old Bay seasoning and my chicken loving friend adored them too. We made them two nights in a row because they were so good, easy too! (Also yummy cold from the fridge my fellow midnight snackers lol) Thanks for sharing 🍄
This is awesome! I never thought of deep frying chanterelles, they grow abundantly in the wild here in Norway, and every fall I go out and forage for them. They are absolutely delicious, and in my experience, the ones you find in the forest yourself taste a lot better than the ones you get from the stores! Simply frying some up with salt and pepper and putting it on toast with vegan butter is amazing. Also frying them up with some bits of vegan bacon is great as well!
@@YEUNGMANCOOKING Yeah it's great! We may not get much variety of wild fruit or veggies here, but the forests are full of mushrooms and berries. In the fall you just have to go forage early, so you find those golden chanterelles before everyone else grabs them! 😅
Oyster mushroom dishes that Indonesians know are only crispy mushrooms like this, crispy mushrooms are sooo popular in Indonesia that almost all street snack booths sell this menu. Usually, raw mushrooms are shredded before being battered and fried, then after frying sprinkled with spices such as garlic powder, chili powder, or other powdered spices.
Really enjoyed all of the visual aesthetics in this - the beautiful photography, the delicate swirling of the mayo with the little spoon flick full stop, the delicacy of breading the mushrooms. Like visual ASMR. Love the recipe, also love the sensibility.😌👏🏻☺️
😂😂😂😂😂 We just left reality watching this Wil!! I am sitting here working and drooling at the same time!!! WHO NEEDS FRIED CHICKEN!! These look phenomenal, plus we can feel good eating this dish not only with absolute confidence, but with assurance knowing it is a vegan dish. 🙏 Another top winner! 🎉🎉🎉
I'm actually going to try this batter technique with chicken. Don't have to be a vegetarian to appreciate this, as I am a huge fan of mushrooms in general!🍗🥩🍕🥫
LAY HO LAY HO ☺️ I hope you’re keeping well and cooking well! If you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
You did it again! I made these and served them with sweet potato fries, corn on the cob, Cole slaw and angel biscuits. This is the second recipe I have made and I am now getting your books. You are making the transition to meatless meals easier and tres tasty. Thank you.
I find that when dredging things with flour for frying, it's important to set it aside to let the dry surface flour have a chance to absorb some moisture. This makes it so it doesn't all fall off when dropped into the oil. It also makes the finished product more crispy and less starchy like eating flour.
Hello, I've been having this exact problem with fried food, can you please elaborate on when and how to set it aside?? Would greatly appreciate your help >
@@liaaaaaaaaaaaaa What I meant is that you don’t fry the mushrooms right away after dredging in flour. You set it aside (covered of course) in the fridge overnight or at least 4 hours in order to let the dry flour outside absorb moisture from the mushrooms and bind up. This lets it adhere to the mushrooms better and you wont be left with powdery flour everywhere in the oil. This tip can be applied to meats as well, such as when making fried chicken. Try to not stack them though. You’ll know why not if you try it (they’ll stick together)
@@tentwo8635 THANK YOU sooo much,,, even when i was double frying, the coating wasnt getting crispy and tasted too much like raw dry flour. Even though I only let the mushrooms rest for an hour, it was a HUGE improvement from when i used to fry it immediately after. You've saved my cooking. Thanks a lot :D
Wil ,,, Thank you for this amazing dish ,,, and we want to express how very much we love the ELEGANCE you create dishes with ! ! ! Amazing work ,, keep doing the great stuff ,, thoroughly enjoy your mastery applied in reality ! ! !
AIRFRYER user. Bought 1/2 lb of blue oysters on Saturday. So yesterday, Easter Sunday looked for something different. Your recipe came up. Inspirational from beginning to end of video! My version: coconut yogurt, peri peri fermented chili sauce mostly oil, ACV, dried onions for my wet dredge & Chipotle powder; Used Bob's Mill gluten-free flour (wanted the flake that rice flour gives), seasoning- Chipotle powder, pumpkin spice mix, tellicherry pepper-fresh grind, coriander, shitaki mushroom umami powder for my dry dredge & baking powder...abt 8" round foil pan (fits perfectly in my airfryer). Glazed pan w/Grapeseed oil. Position the mushrooms to not crowd (as you mentioned). Misted them with grapeseed oil. * Baked 325 for 25 min. After 15 mins. looked lovely. Released them from the pan & flipped over onto the grid in airfryer. Let complete the time remaining...Blew my mind, so crispy, slight spicy, tender inside & oil flavor was just right. NO DIP NEEDED! Shared your link w/my friends & family. Thank you again for this inspiration... Now, I'm contemplating growing my own mushrooms to save on cost. Want this every Sunday now. 🍄
Can I know about those dishes you're using in the breading process? Where to buy/what pottery/etc. You've got great taste in dishes, as WELL as everything else! Thanks again!
Just a tip from someone that does a lot of deep-frying (karage, tonkatsu etc). Use large Tupperware boxes for your mixes rather than plates. Less spillage, quicker to coat evenly and quicker clean up after.
Mr Man, you keep me busy, I’ve restock my spices and I almost live in fruit markets and local Asian markets, and of course you keep out doing your last recipe, but I’ve never eaten better and thanks for the incredible advice. Thank you,
Ive made this 4 times in the last2 weeks.. they are legit delicious! Thank you for this recipe! Everyone in my family and my kids love them. Ive shared to my friends as well,and they love it too. Taste reminds me of squid calamari:)
This recipe was absolutely delicious. Youngest saw it after buying oyster mushrooms and we copied it. Really great texture and the flavors really complement each other. Well done.
I made this today and I’m very proud of myself! I’ve made other recipes of yours up I’ve never fried anything by myself. (Don’t tell my grandmother) you made it look like something I could handle and it turns out I can👍🏽Tanx🥰
Appreciate you showing us what to do with the oil after - looks amazing - love oyster mushrooms but I must try the other ones - thx for sharing - cheers from Canada
Made these today & they were a hit with my family!!!. My son who is 6 couldnt stop asking for more fried chicken 🤣 Im straddling the fence with vegan but my husband is full fledged all in. This meal pushed me to be all in now. I made it with a healthy salad & I got lazy on the second batch & used a fish fry batter which was really good as well. Thank you! I don't miss chicken at all with this recipe.
Bought some ingredients from Essential Organics (I live in the US. God Bless you a thousand times for this wonderful resource! Love this fried mushroom recipe. Can’t wait to try it! Thank you.
Fried mushrooms are my French fry!!! There are 3 restaurants in my area that serve them (vegan). I usually get these and a huge salad when we go to a regular restaurant for my meat eating family members... None are as crunchy as these look. I can't wait to try this.
I'm definitely doing this one!! I do filter my oil when it's not completely cold (so it flows better) in a glass bottle with a funnel and a paper towel as a filter and it helps to get rid of any cloudiness or any debri
@@jazzy_bella you know, people or places with fryers reuse it A LOT, by just not having a fryer, you are gonna use it much less. If you filter solids each time your oil will never get nearly as bad. Remember to use oils that can handle higher temperatures (avocado, sunflower... Google it), I normally cook with olive oil and for frying or when I need neutral flavors I go with sunflower or coconut and never overheat it, always on the low side. And finally everything you fry sucks some some oil so you loose some oil each time you use it, since I never use huge amounts of oil, just enough to cover things, at some point I found myself with a small quantity that I use for some recipes that might need it. So with all this, you end up not frying that much, your oil is always in a very good shape and you don't reuse (reheat) it that many times. But that's what I do, there are people that know better, I found this nice answer: goaskalice.columbia.edu/answered-questions/reusing-cooking-oil
I'm somewhat late to your channel but you've won me over! I just made these with our daughter, who is wanting to try new things. We fought over them but as we are growning our own oyster mushrooms, there will be plenty of more opportunities to cook more :)
Thank you for sharing this recipe. This tastes absolutely amazing. I can vouch for it as I have made these. I never dreamt of mushrooms tasting so good.
I made this and it was SO GOOD, even my mom loved it. I can imagine this substituting chicken. It has a similar structure and taste. I did use eggs instead of almond milk so for me it was vegetarian
I saw in another video where "just eggs" can be used instead of regular eggs if you were really wanting to find a vegan option but I'm sure it was delicious nevertheless 😊
Tried your dredge technique. Used trumpet mushrooms, cut long and thin. Scored them with a fork to get surface grooves and shred texture. Used the leaked KFC recipe from an interview some years back cause I’d wanted to try it. Dredging took forever, but it was an excellent result. Very pleased. We did a test with a few regular oyster mushrooms along with some others and found them far too absorbent of the oil - thin cut trumpets fried best. Shiitakes had the best taste fried, but again were much oilier.
We left reality a good while ago, especially you guys in Canada BUT you have certainly helped towards keeping people sane and happy. Love your work brother
I absolutely love mushrooms in just about every dish I make and also deep fried are my favorite. Thanks for sharing this delicious looking mushroom recipe...👍👍👍
Wow!! You read my mind again 👍 I was thinking about trying vegan fried clams but with a corn flour/ cornmeal batter, soy milk and nutmeg. This looks better than fried chicken!! ❤️Thank you
LOVE THIS RECIPE!!! I’m going pescatarian and I love the idea of using mushrooms as a meat substitute. The flavor and texture is comparable to actual chicken ! Great for when I’m craving fried chicken 👍
As we move towards doing more about climate change, I've been really looking into meat alternatives. I'm not going full vegan any time soon, but just on cost alone, many of your recipes are quite competitive with their counterparts. Probably more nutritious as well. For example, I would stand this up against an equal mass of fried chicken any day.
Please research the huge impact that meat/dairy/egg production has upon our planet, as well as the overwhelming suffering involved in their "production". For all those reasons I went from being a lifelong vegetarian to vegan 5 years ago. I love eating this way all the time and miss animal products not one bit. Perhaps you will join me.
@@sarahdee374 I'm aware of the impact. I've been making changes. One step at a time. Cost is also making certain products prohibitive, forcing me to speed up.
This looks delicious. Might be my project for the next occasion. Also, thank you for not wasting the ingredients, and quietly encouraging viewers to do the same. That's unlike almost all other cooking shows-which I appreciate a lot. I hope more and more content creators will be conscious in time and help beat climate change.
This looks delicious, and sheds light on what I've been doing wrong with my own battering. I look forward to trying this with other types of mushrooms.
I followed this recipe to the T! I also made the chickpea mayo. It was great that I had all the ingredients as well. I literally just made this today for me and my vegan daughter. Let me tell you it was so delicious I was actually shocked how good it was. I never have to eat chicken again. On behalf of us both Thank you!
I made this rwcipe tonight, with Oysters I picked just two hours eaelier. We have had a bumper season this year in Iowa. They were fabulous. Thank you for sharing this recipe. We have dried thirty pounds over the last couple of months. I will be adding the powder we made from them to many cooked dishes, for the medicinal benefits. Love them fresh though.
Wil, yummy. Are any of these mushroom varieties also called "chicken of the woods"? I've never tried that variety but always wonder if it would make a great friend chicken sub.
So enjoy your recipes, love the editing, the simple instructions and of course delicious results. I made this for my husband a while back using an air fryer instead and we were floored how delicious. I’m going to try again with your spice suggestions.
I don’t usually comment on anything, but boy oh boy! This recipe is the bomb!! Just tried it tonight and it is absolutely amazing! And it is soo easy to do too! 🙌🏽🙌🏽🙌🏽
These mushrooms are nuts! The breading is so so so delicious I will be using it for everything! I substituted almond milk for oat milk, and subbed gluten free flour in place of standard flour. It worked exactly the same! Had my husband and I raving!
Thank you for putting your video into chapters. It makes it so much easier to follow when actually cooking and yes, I cannot wait to try this recipe. I have already put it in my favorites just to make sure I don’t lose it.❤ you have a wonderful channel keep it up!
Constructive criticism. I think your T-shirt should have wavy lines instead of dead straight lines to indicate heat coming from the bowl of noodles. The straight lines look a bit strange to my eye as heat tends to make things wavy.
I’m actually growing some oyster mushrooms in a spray & grow situation in my laundry room right now 😂😂 This came up on my suggested YT feed. Perfect timing even 2 years later! Thanks!
Looks like another winner. I will definitely be trying this. I have left several questions under the Mushroom Melt video as that is my favorite. I would like your input sir. Thank you.
I always wondered why people didn't just fry these flat mushrooms up for a vegan fried "chicken." Always sounded great to me, now I'm excited to actually have a recipe!!
There is also a method that flattens oyster mushrooms between heavy pans to get a fairly chickeny texture. Gaz from Avant-garde Vegan has some videos on it. It’s pretty tasty.
Hi Wil. I guess what they say is third time is a charm and i have to totally agree. I cooked the fried oyster mushrooms on last night and it was crispy and delicious. I even had it the garlic and temeric rice. Nice combination. I getting the hang of cooking which is building my confident. Thank you so much sharing. You are awesome.
I enjoy your videos. I am looking forward to sharing & preparing them for my children and grandchildren when they come to town. They are all vegetarian and vegan. You've given me so many new ideas on food preparation. Thank you!
Air fryers produce dangerous compounds like acrylamides, and polycyclic aromatic hydrocarbons and heterocyclic amines which run HIGH risks to cause cancer. Be careful. Research.
Hi Wil, how do u keep ur kitchen so clean? I do home health care, work in houses that " deep fry" everything. The cabinets, walls, ceiling r covered in rancid oil, it looks like maple syrup. Really gross.
I've always made fried mushrooms. When I coat them, I uses a paper or plastic bag and roll them around. It's much faster and cleaner. Yeung is being very care to make ANY mess. I also add a little cayenne pepper. Not to make it spicy. It make a small heat on fried foods. Thank you for using a cast iron skillet. They are the best and last FOREVER.
Lovely. I've found one of the most important steps is the 'sit aside' time. Let'em 'set up' for a few minutes to eliminate frying pan issues. I let chicken set up for a minimum of an hour in the fridge.
I have just started checking out your site. I am awesomely impressive with your imaginative range of delicious 😋 recipes. I love when more and more vegans (whatever venue - youtube, books, shows, face-to-face, all help each other in sharing vegan recipes are good for us, animals, , & the environment. Your site (yes, I've subscribed) is another I am coming to really, really like 👍. This oyster mushroom🍄 vegan fried chicken (🐔🚫) recipe today is tipping liking to loving 💚 this channel!! 😋😍 Thank you...
![เหนื่อยหน่อยนะ (SOMEONE LIKE ME) - GEMINI Prod. by URBOYTJ [ OFFICIAL MV ]](http://i.ytimg.com/vi/M55XjfhbrNw/mqdefault.jpg)
Wil, I purchased your wonder book a while back and love creating your recipes with absolute confidence but … I had to share with you the exhilaration I felt seeing the look of utter, I don’t even know WHAT to call it, after preparing this King Oyster Mushroom feast for my husband. We have a favorite gourmet store that we visit once a month or so. They just happened to have these PERFECT (just as you said!) little babies packed gently in their own little box. The rest is a milestone in my culinary history! 😆 My husband, shall we say, no longer looks at me in quite the same way. This one meal has put me somewhere between sublime admiration and fervent reverence! Seriously though, I can’t thank you enough for this one. BUY THE BOOK FOLKS.
That warms my heart to hear this 🤗 Excited that you are cooking with absolute confidence and able to share the yummy dishes 🥳🙌🏻👨🏻🍳 Keep well and happy cooking
Wow❤
I loved the recipe as well; this was one of his first recipes that I tried. I grow gourmet mushrooms, and I usually sell out at the farmer's market on Sundays. Feels good to people who love the mushrooms. I try and give a new recipe each week to my customers.
Well done you 👍🥰
🎉🎉🎉😂😂😂🎉🎉🎉
It was a life changing experience!,❤
Holy Moly these are SO GOOD!! My husband made these after I showed him this video. They are SO good that my daughter and husband both told me that I had to come on here and let you know what an amazing recipe this is, and to thank you for sharing!! A home run, touchdown and Elvis has left the building Fryday favorite!!
Ahhh, such kind words and so happy to hear you are all enjoying 🥳🙌🏻👨🏻🍳
glad you enjoyed!
I literally came back here to also comment how great these were!!! They were so easy quick too!
Out of curiosity for the ones that have tried this recipe, what did you serve it with?
@@KomboQueentv Because we were just trying this recipe out to see if we’d even like it we just had it with the accompanying dip. We have decided that since it was so good we’d have it “chicken” sandwich style with fries and a slaw. Which we haven’t done YET!!
"when we cook together, it's always a special occasion" honestly this warmed my heart
he meant the mushrooms though
@Elise K. I had the same reaction 😀
What a loser
This recipe means a lot to me.
Since going vegan the one dish I missed the most was fried chicken.
What you've done here meets that need. There's the crunchy "skin." There's the juicy inside. THANK YOU!
🥳 Excited to hear how the recipe turns out 👨🏻🍳🙌🏻 Keep well and happy cooking
@@YEUNGMANCOOKING Thanks! I just found your channel and have been working from your recipes. Keep up the fine work.
(Right now I'm fighting a head cold, so your ramen soup recipes are very appealing)
You should try twice frozen tofu (and then fried) it has almost chicken flavour!
@@thingsilove4326 How does this work? Freeze a block of tofu, thaw it all the way to room temperature, then freeze it solid again, then thaw it once more?
@@BryanAlexander Exactly right. This method gives the tofu a better, "meatier," texture if you will.
My wife does a very similar version of this but adds harissa paste to the wet mix for extra spiciness. Also, you can substitute 30-50% of the apple cider vinegar with pickle juice (left over from an empty jar of pickles) to get that Chick-Fil-A flavour
🥳🙌🏻
Old pickle juice WOW WHO KNEW THANKS
This recipe IS BEYOND YEUNG MAN!!! Lay Ho Lay Ho
wow, that's an insanely good idea. thanks!
Oooo, great tips
Great tip!
This is a street food in Indonesia, oyster mushroom does taste pretty much like chicken. We usually eat it with hot sauce or powdered seasoning (similar to Taiwanese shih-lin style chicken). Nice recipe 👍
🥳🙌🏻👨🏻🍳
Try king mushrooms it’s much more chewy if you want something similar to meat
Yum jamur krispy!
I've been wondering what it tastes like. Like chicken or oysters?
@@BoltRM oyster mushroom has very similar texture with chicken, but lacks of chickeny natural flavors and juice. But if seasoned properly you can get a pretty close flavor. Your brain can still tell it's mushroom, though.
I never comment on recipe videos, but I had to tell you that this recipe is LIFE CHANGING. So easy and so, so delicious in a sandwich with a brioche bun & the Sriracha mayo. Based on the comments, I added Old Bay seasoning and another tbsp of garlic powder to the dry flour mix, then added a tbsp of chili garlic paste and a couple tbsp of pickle juice to the wet mix. For my third batch, I’m going to cut back a tiny bit on the cumin and add some cayenne powder for a kick. Thank you SO much for sharing this recipe!!
🙌🏻🙌🏻🙌🏻
I cant wait to try both recipes. Spice up my drab vegan repatoir. Tfs!
I'm still recommending you get a mushroom kit. You can find them easily online. I got one at my local farmers market. With one kit you can get more than one crop. Once they get going the oyster mushrooms get big very quickly and there are many varieties/colors.
Also many types of mushrooms. Multiple flavors, pink oyster bacony taste,lions mane, lobster taste.
😍🍄🙌🏻
They are tasty and fun.
That’s exactly how I fell down the rabbit hole and started growing my own mushies…. Saw a video where they used a bunch of different mushrooms in a recipe and then I looked up how to grow my own…. That was a deep hole 🤣 Now I have a little lab setup in my room.
The oyster mushroom kits online look quite expensive. How many g of mushrooms do you get per kit an average?
Will is really out here giving the world these amazing recipes. We plant based people are blessed!
So true.
Indeed!!!!
Absolutely!
Mushrooms are not plants
@@katehenderson8194 yeah girl we know…never said they were in my comment
This recipe is one of my favorites. I made this for some friends. It was exactly as you described. Crispy and Crunchy! I plan to make it for Christmas Brunch with Waffles. Thanks Will for your recipes. You are the "Best" Vegan chef on the planet. You inspire so many to have confidence.
I made this today and my husband asked me if I’d marry him again…haha…we are 26 years married. Thank you for sharing this recipe and all the other gems you cook up. You are by far my most favourite person on TH-cam. We don’t follow a vegan diet, but I use your recipes more and more. Thaaaaaaank you, you wonderful man. 🙏🙏🙏❤️❤️❤️
I loved reading your comment! :)
That's so sweet!! 26 years of marriage, congrats!!
That’s really sweet! Which reminds me of a proverb: “The way to a man’s heart is through his stomach!”
Yeung, you are the best thing to happen to effective, descriptive, calming, informative cooking videos on line, hands down. My sincere gratitude and appreciation, Vera.
You are too kind ☺️🙌🏻 Keep well and happy cooking
Followed this recipe and it was amazing! I threw in some Old Bay seasoning and my chicken loving friend adored them too. We made them two nights in a row because they were so good, easy too! (Also yummy cold from the fridge my fellow midnight snackers lol) Thanks for sharing 🍄
How did it taste next day?
I like the term "midnight snackers".
The old bay recipe I bet it was banging.
This is awesome! I never thought of deep frying chanterelles, they grow abundantly in the wild here in Norway, and every fall I go out and forage for them.
They are absolutely delicious, and in my experience, the ones you find in the forest yourself taste a lot better than the ones you get from the stores!
Simply frying some up with salt and pepper and putting it on toast with vegan butter is amazing. Also frying them up with some bits of vegan bacon is great as well!
🍄👨🏻🍳👌🏻 That sounds absolutely amazing, and to be able to forage them yourself 😮 - what a treat
@@YEUNGMANCOOKING Yeah it's great! We may not get much variety of wild fruit or veggies here, but the forests are full of mushrooms and berries.
In the fall you just have to go forage early, so you find those golden chanterelles before everyone else grabs them! 😅
Chanterelles grow everywhere here in West Virginia, they’re amazing.
Lucky you! Let me know next time you go picking. I'm coming with!
Oyster mushroom dishes that Indonesians know are only crispy mushrooms like this, crispy mushrooms are sooo popular in Indonesia that almost all street snack booths sell this menu.
Usually, raw mushrooms are shredded before being battered and fried, then after frying sprinkled with spices such as garlic powder, chili powder, or other powdered spices.
Yummmm 🤤 Sounds like an absolute treat
Really enjoyed all of the visual aesthetics in this - the beautiful photography, the delicate swirling of the mayo with the little spoon flick full stop, the delicacy of breading the mushrooms. Like visual ASMR. Love the recipe, also love the sensibility.😌👏🏻☺️
☺️
😂😂😂😂😂 We just left reality watching this Wil!! I am sitting here working and drooling at the same time!!! WHO NEEDS FRIED CHICKEN!! These look phenomenal, plus we can feel good eating this dish not only with absolute confidence, but with assurance knowing it is a vegan dish. 🙏
Another top winner! 🎉🎉🎉
🥳🥳🥳
I'm actually going to try this batter technique with chicken. Don't have to be a vegetarian to appreciate this, as I am a huge fan of mushrooms in general!🍗🥩🍕🥫
LAY HO LAY HO ☺️ I hope you’re keeping well and cooking well! If you’re new to the channel, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to help you get started with cooking today www.yeungmancooking.com happy cooking 🥳
Will, is that white wheat flour that you're using? Have you done this with any other flour?
What’s the purpose of vinegar in this recipe?
Lay Ho Lay Ho Sir 😊 I keep enjoying all your amazing vegan recipes thank you so much!
so good
I am interestings to get your Vegan cooking books, want to give for my daughter as Christmas presents. Wgere can I buy? I am frm Germany😊
You did it again! I made these and served them with sweet potato fries, corn on the cob, Cole slaw and angel biscuits. This is the second recipe I have made and I am now getting your books. You are making the transition to meatless meals easier and tres tasty. Thank you.
It’s a pleasure cooking together and to hear you are enjoying 🙌🏻😎 Keep well
I find that when dredging things with flour for frying, it's important to set it aside to let the dry surface flour have a chance to absorb some moisture. This makes it so it doesn't all fall off when dropped into the oil. It also makes the finished product more crispy and less starchy like eating flour.
Great tips 🙌🏻👨🏻🍳 Will give it a try
Hello, I've been having this exact problem with fried food, can you please elaborate on when and how to set it aside?? Would greatly appreciate your help >
@@liaaaaaaaaaaaaa What I meant is that you don’t fry the mushrooms right away after dredging in flour. You set it aside (covered of course) in the fridge overnight or at least 4 hours in order to let the dry flour outside absorb moisture from the mushrooms and bind up. This lets it adhere to the mushrooms better and you wont be left with powdery flour everywhere in the oil. This tip can be applied to meats as well, such as when making fried chicken. Try to not stack them though. You’ll know why not if you try it (they’ll stick together)
@@tentwo8635 THANK YOU sooo much,,, even when i was double frying, the coating wasnt getting crispy and tasted too much like raw dry flour. Even though I only let the mushrooms rest for an hour, it was a HUGE improvement from when i used to fry it immediately after. You've saved my cooking. Thanks a lot :D
I am more impressed with your poetic description of all your recipes at the end of your cooking.
Wil ,,, Thank you for this amazing dish ,,, and we want to express how very much we love the ELEGANCE you create dishes with ! ! !
Amazing work ,, keep doing the great stuff ,, thoroughly enjoy your mastery applied in reality ! ! !
You are such a talented chef !!!! Seeing you season the flour.... imma be a fan for life!!!
AIRFRYER user. Bought 1/2 lb of blue oysters on Saturday. So yesterday, Easter Sunday looked for something different. Your recipe came up. Inspirational from beginning to end of video! My version: coconut yogurt, peri peri fermented chili sauce mostly oil, ACV, dried onions for my wet dredge & Chipotle powder; Used Bob's Mill gluten-free flour (wanted the flake that rice flour gives), seasoning- Chipotle powder, pumpkin spice mix, tellicherry pepper-fresh grind, coriander, shitaki mushroom umami powder for my dry dredge & baking powder...abt 8" round foil pan (fits perfectly in my airfryer). Glazed pan w/Grapeseed oil. Position the mushrooms to not crowd (as you mentioned). Misted them with grapeseed oil. * Baked 325 for 25 min. After 15 mins. looked lovely. Released them from the pan & flipped over onto the grid in airfryer. Let complete the time remaining...Blew my mind, so crispy, slight spicy, tender inside & oil flavor was just right. NO DIP NEEDED! Shared your link w/my friends & family. Thank you again for this inspiration... Now, I'm contemplating growing my own mushrooms to save on cost. Want this every Sunday now. 🍄
Can I know about those dishes you're using in the breading process? Where to buy/what pottery/etc. You've got great taste in dishes, as WELL as everything else! Thanks again!
I found those dishes ( or similar) at CB2 store in San Francisco, you can order online.
omgg i had this in a local vegetarian restaurant, it's so delish
thanks for the recipe I'll be trying!!
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Meet Restaurant?
Amazing quality of videos man! It just feels nice to see them! Clean utensils, perfect light settings, makes me want to go to your kitchen and cook!
Just a tip from someone that does a lot of deep-frying (karage, tonkatsu etc). Use large Tupperware boxes for your mixes rather than plates. Less spillage, quicker to coat evenly and quicker clean up after.
Great tip 😎
My 10 year old granddaughter loves mushrooms. She will go crazy over this recipe!
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This looks absolutely amazing. I can't wait to give it a try.
I'm with ya!
Mr Man, you keep me busy, I’ve restock my spices and I almost live in fruit markets and local Asian markets, and of course you keep out doing your last recipe, but I’ve never eaten better and thanks for the incredible advice. Thank you,
Ive made this 4 times in the last2 weeks.. they are legit delicious! Thank you for this recipe! Everyone in my family and my kids love them. Ive shared to my friends as well,and they love it too. Taste reminds me of squid calamari:)
This recipe was absolutely delicious. Youngest saw it after buying oyster mushrooms and we copied it. Really great texture and the flavors really complement each other. Well done.
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These videos are simple, to the point and relaxing to watch! Makes anyone feel like they can cook! Great job 👏
Glad you like them! 🙌🏻🥳 Keep well and happy cooking
I made this today and I’m very proud of myself! I’ve made other recipes of yours up I’ve never fried anything by myself. (Don’t tell my grandmother) you made it look like something I could handle and it turns out I can👍🏽Tanx🥰
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Appreciate you showing us what to do with the oil after - looks amazing - love oyster mushrooms but I must try the other ones - thx for sharing - cheers from Canada
I have been obsessed with your videos lately , i love watching u do these recipes , im definitely going to have to try these! Thank you!
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Made these today & they were a hit with my family!!!. My son who is 6 couldnt stop asking for more fried chicken 🤣 Im straddling the fence with vegan but my husband is full fledged all in. This meal pushed me to be all in now. I made it with a healthy salad & I got lazy on the second batch & used a fish fry batter which was really good as well. Thank you! I don't miss chicken at all with this recipe.
Happy to hear the entire fam enjoyed 🙌🏻🥳 Keep well and happy cooking
I never get enough of your recipes Will. Keep them coming my friend!👏👏👏❤️
Warmest Love from Australia.
Lindy🥰🖐️
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Bought some ingredients from Essential Organics (I live in the US. God Bless you a thousand times for this wonderful resource! Love this fried mushroom recipe. Can’t wait to try it! Thank you.
Fried mushrooms are my French fry!!! There are 3 restaurants in my area that serve them (vegan). I usually get these and a huge salad when we go to a regular restaurant for my meat eating family members... None are as crunchy as these look. I can't wait to try this.
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I'm definitely doing this one!! I do filter my oil when it's not completely cold (so it flows better) in a glass bottle with a funnel and a paper towel as a filter and it helps to get rid of any cloudiness or any debri
How many times can the oil be reused? I think I’ll be making this recipe multiple times.
@@jazzy_bella you know, people or places with fryers reuse it A LOT, by just not having a fryer, you are gonna use it much less. If you filter solids each time your oil will never get nearly as bad. Remember to use oils that can handle higher temperatures (avocado, sunflower... Google it), I normally cook with olive oil and for frying or when I need neutral flavors I go with sunflower or coconut and never overheat it, always on the low side. And finally everything you fry sucks some some oil so you loose some oil each time you use it, since I never use huge amounts of oil, just enough to cover things, at some point I found myself with a small quantity that I use for some recipes that might need it.
So with all this, you end up not frying that much, your oil is always in a very good shape and you don't reuse (reheat) it that many times. But that's what I do, there are people that know better, I found this nice answer:
goaskalice.columbia.edu/answered-questions/reusing-cooking-oil
I don’t know why, but your video makes me smile all the way through and feel so very happy.
I'm somewhat late to your channel but you've won me over! I just made these with our daughter, who is wanting to try new things. We fought over them but as we are growning our own oyster mushrooms, there will be plenty of more opportunities to cook more :)
That sounds wonderful! 🍄 Plenty to go around 🥳
Man I am so glad I came across your channel. You're the reason I started cooking and I appreciate all that you do!!
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Thank you for sharing this recipe.
This tastes absolutely amazing. I can vouch for it as I have made these. I never dreamt of mushrooms tasting so good.
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I thoroughly enjoyed making them. They were delicious.
I made this and it was SO GOOD, even my mom loved it. I can imagine this substituting chicken. It has a similar structure and taste. I did use eggs instead of almond milk so for me it was vegetarian
I saw in another video where "just eggs" can be used instead of regular eggs if you were really wanting to find a vegan option but I'm sure it was delicious nevertheless 😊
Tried your dredge technique. Used trumpet mushrooms, cut long and thin. Scored them with a fork to get surface grooves and shred texture. Used the leaked KFC recipe from an interview some years back cause I’d wanted to try it. Dredging took forever, but it was an excellent result. Very pleased.
We did a test with a few regular oyster mushrooms along with some others and found them far too absorbent of the oil - thin cut trumpets fried best. Shiitakes had the best taste fried, but again were much oilier.
We left reality a good while ago, especially you guys in Canada BUT you have certainly helped towards keeping people sane and happy. Love your work brother
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I absolutely love mushrooms in just about every dish I make and also deep fried are my favorite. Thanks for sharing this delicious looking mushroom recipe...👍👍👍
I've got to shop tomorrow and make this recipe! Brilliant.
Happy cooking 🥳
My family often crispy fried mushroom with this same recipe before I saw this video but I kept watching until the end. The video has nice ambiance.
Wow!! You read my mind again 👍 I was thinking about trying vegan fried clams but with a corn flour/ cornmeal batter, soy milk and nutmeg. This looks better than fried chicken!! ❤️Thank you
LOVE THIS RECIPE!!! I’m going pescatarian and I love the idea of using mushrooms as a meat substitute. The flavor and texture is comparable to actual chicken ! Great for when I’m craving fried chicken 👍
How has your pescatarian journey been? I've been on it for about a month now
Just tried it, switched out half the salt in the dry mix for veggie bouillon in the wet, and it was absolutely phenomenal! Great recipe
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Yumm! Looks fantastic, will try it this week! Love the cheeky titles...
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Cor, that looks lovely. I might have to steal a fryer off a friend 😀
As we move towards doing more about climate change, I've been really looking into meat alternatives. I'm not going full vegan any time soon, but just on cost alone, many of your recipes are quite competitive with their counterparts. Probably more nutritious as well. For example, I would stand this up against an equal mass of fried chicken any day.
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Please research the huge impact that meat/dairy/egg production has upon our planet, as well as the overwhelming suffering involved in their "production". For all those reasons I went from being a lifelong vegetarian to vegan 5 years ago. I love eating this way all the time and miss animal products not one bit. Perhaps you will join me.
@@sarahdee374 I'm aware of the impact. I've been making changes. One step at a time. Cost is also making certain products prohibitive, forcing me to speed up.
You people are so selfish and pathetic. Aninals don't matter and neither does the environment just taste buds smh. Degenerates
@@ewidontlikeyou you sound like someone that still eats his own snot.
I love how you said "when we cook together" so lovely
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This looks delicious. Might be my project for the next occasion. Also, thank you for not wasting the ingredients, and quietly encouraging viewers to do the same. That's unlike almost all other cooking shows-which I appreciate a lot. I hope more and more content creators will be conscious in time and help beat climate change.
Good God Almighty! If this isn't heaven sent...
Amen
This looks delicious, and sheds light on what I've been doing wrong with my own battering. I look forward to trying this with other types of mushrooms.
🙌🏻😎🥳 Enjoy!
I followed this recipe to the T! I also made the chickpea mayo. It was great that I had all the ingredients as well. I literally just made this today for me and my vegan daughter. Let me tell you it was so delicious I was actually shocked how good it was. I never have to eat chicken again. On behalf of us both Thank you!
So wonderful to hear how much you both enjoyed 🙌🏻👨🏻🍳
These look delicious.
Those look so delicious 😋. I love fried mushrooms! Thank you for sharing.
You are a genius. This was amazing! I had with air fried swt potato fries and Brussels sprouts with the spicy mayo. Yummo!
I made this rwcipe tonight, with Oysters I picked just two hours eaelier. We have had a bumper season this year in Iowa. They were fabulous. Thank you for sharing this recipe. We have dried thirty pounds over the last couple of months. I will be adding the powder we made from them to many cooked dishes, for the medicinal benefits. Love them fresh though.
Yum! I love oyster mushroon. This is a need to make ASAP!
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Wil, yummy. Are any of these mushroom varieties also called "chicken of the woods"? I've never tried that variety but always wonder if it would make a great friend chicken sub.
These look amazing! Yum!
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Dude, this is so good. Incredible. This is our new Friday night vegan-pub-night at-home meal. Absolutely scrumptious!
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So enjoy your recipes, love the editing, the simple instructions and of course delicious results. I made this for my husband a while back using an air fryer instead and we were floored how delicious. I’m going to try again with your spice suggestions.
Did the air fryer make them crispy? I've been thinking about getting one...
@@krismua1209 I’m curious too. Read that battered food doesn’t do as well in air fryer.
I don’t usually comment on anything, but boy oh boy! This recipe is the bomb!! Just tried it tonight and it is absolutely amazing! And it is soo easy to do too! 🙌🏽🙌🏽🙌🏽
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These mushrooms are nuts! The breading is so so so delicious I will be using it for everything! I substituted almond milk for oat milk, and subbed gluten free flour in place of standard flour. It worked exactly the same! Had my husband and I raving!
Wooo! So great to hear 🥳🥳🥳
Thank you for putting your video into chapters. It makes it so much easier to follow when actually cooking and yes, I cannot wait to try this recipe. I have already put it in my favorites just to make sure I don’t lose it.❤ you have a wonderful channel keep it up!
Constructive criticism.
I think your T-shirt should have wavy lines instead of dead straight lines to indicate heat coming from the bowl of noodles. The straight lines look a bit strange to my eye as heat tends to make things wavy.
Hmmm. Doesn't sound like criticism. More like a useful suggestion. I agree.
@@infinitysteppingstone331 that is the difference between "constructive" criticism and needless criticism.
@@who5542
No kiddin'.
I think they might not be heat lines, but 4 noodles being slurped up! ☺️🍜
@@redmelon
Great take!👍🏼
How can anyone thumbs down this recipe?? Obviously they are void of tastebuds!!! 😂
Will 100% be trying this week ❤
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I’m actually growing some oyster mushrooms in a spray & grow situation in my laundry room right now 😂😂 This came up on my suggested YT feed. Perfect timing even 2 years later! Thanks!
Looks like another winner. I will definitely be trying this. I have left several questions under the Mushroom Melt video as that is my favorite. I would like your input sir. Thank you.
I always wondered why people didn't just fry these flat mushrooms up for a vegan fried "chicken." Always sounded great to me, now I'm excited to actually have a recipe!!
There is also a method that flattens oyster mushrooms between heavy pans to get a fairly chickeny texture. Gaz from Avant-garde Vegan has some videos on it. It’s pretty tasty.
It's just fried mushrooms it's not much like fried chicken other then that it's fried
@@slumphub Most of us just love the crunchiness of fried chicken, this replaces well without the cruelty.
@@pingteo6104 raise cruelty free chickens I own my chickens
Yummy!!!
When I see you cooking i always get hungry and want to try the recepy straight away !
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Watching your content gives the same sensation you get from these mushrooms, genuinely outstanding! Kudos.
Really don't need to be vegan to appreciate how damn good these look 🤤
[Adds oyster mushrooms to shopping list].. just kidding, they're always on there! 😊
I appreciate every single video, I learn so much.
Thank you, Wil!
Hi Wil. I guess what they say is third time is a charm and i have to totally agree. I cooked the fried oyster mushrooms on last night and it was crispy and delicious. I even had it the garlic and temeric rice. Nice combination. I getting the hang of cooking which is building my confident. Thank you so much sharing. You are awesome.
You absolutely are cooking with confidence 🥳 Happy you are enjoying and keep well
I love *eating* home cooked battered food, but I hate cooking it. It's such a messy and time consuming process 😭
Looks like fried chicken...but I'd rather eats these any day!
Same.
Me too!!
I enjoy your videos. I am looking forward to sharing & preparing them for my children and grandchildren when they come to town. They are all vegetarian and vegan. You've given me so many new ideas on food preparation. Thank you!
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Those mushrooms look gorgeous! Also, thanks for the tip on keeping the oil.
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Would you recommend air frying or baking the mushrooms?
Air fryers produce dangerous compounds like acrylamides, and polycyclic aromatic hydrocarbons and heterocyclic amines which run HIGH risks to cause cancer. Be careful. Research.
@@infinitysteppingstone331 What?? Do you have a link or something?
No the batter is too wet
Hi Wil, how do u keep ur kitchen so clean? I do home health care, work in houses that " deep fry" everything. The cabinets, walls, ceiling r covered in rancid oil, it looks like maple syrup. Really gross.
I've always made fried mushrooms. When I coat them, I uses a paper or plastic bag and roll them around. It's much faster and cleaner. Yeung is being very care to make ANY mess. I also add a little cayenne pepper. Not to make it spicy. It make a small heat on fried foods.
Thank you for using a cast iron skillet. They are the best and last FOREVER.
WOOOW!!
...KILLIN' ME!!!
CAN'T WAIT TO MAKE IT,
THANK YOU!!
ALWAYS, Paula C ❤
Lovely. I've found one of the most important steps is the 'sit aside' time. Let'em 'set up' for a few minutes to eliminate frying pan issues. I let chicken set up for a minimum of an hour in the fridge.
I have just started checking out your site. I am awesomely impressive with your imaginative range of delicious 😋 recipes.
I love when more and more vegans (whatever venue - youtube, books, shows, face-to-face, all help each other in sharing vegan recipes are good for us, animals, , & the environment. Your site (yes, I've subscribed) is another I am coming to really, really like 👍. This oyster mushroom🍄 vegan fried chicken
(🐔🚫) recipe today is tipping liking to loving 💚 this channel!! 😋😍 Thank you...
I keep getting more glad that I subscribed to your channel
Almost 1million subscribers!! I’m so excited for you, you’ve grown so much in so little time!! I remember how great it was when I found your channel!
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love your stuff and cant help loving you as a friend will. thank you for what youre doing here