Thank you for the clear and beautiful presentation! I tried this last week and my family devoured them and requested them again for this weeks brunch! amazing job!
Cool. I got some for the first time the other day, glad I was on track already by just guessing. I definitely didn't cook them enough, and didn't have shallots, but they were still good.
I cut my mushrooms and some veg rangiri too! You're only the second person I've seen cut them that way, and I never expected to see that technique on youtube! Very cool! Sub earned my friend 😁
My knife has never been that sharp... I'll give this a try while my mushrooms are still good. Also, saw a recipe where it was a blend of honey and soy sauce painted on sliced and scored king mushrooms before they were pan-fried. I'm guessing soy sauce helps them, but can you eat these mushrooms raw? 🤔
Sounds like a very tasty recipe. In my humble opinion, I would suggest first pan frying the sliced and scored king oyster mushrooms before painting them with soy sauce and honey, because both are pretty prone to burning due to their sugar contents. You want to give the mushrooms enough time to cook and brown before introducing the sugar. In terms of eating them raw, I think I lack the knowledge to give you proper advice on that, but from personal experience, I can tell you king oyster definitely taste better cooked. 🙂
Too many mushrooms in that small pan. Too much oil pooled up. I didnt stick around long enough after you poured oil on them. These are simply my opinions but but i like how you added the small splash of soy only at the end to prevent boiling them and making them rubbery but id have gone with a less overpowering flavor of Worcestershire. Id probably toss a small amount of butter at the end as a baste to get some crispy savory flavour and it tends to bubble and froth a bit which adds texture and eye appeal to mushrooms which are typically lacking on those fronts. A smoked finishing salt is as much flavor as is needed for a delicate but deep nutty flavor on these. I prefer a pecan smoked flavor. Clearly this is a more Asian influenced style of cooking despite the EVOO (i wouldve used peanut or sesame in that case) but there tends to be fusion across all cooking and these are simply my opinions. Great video and very clearly presented. Great knife work on the prep as well!
The way this video is underated 😢 I cooked this during my cross country family barbecue and I was given the title mush mush king😅
Thank you for the clear and beautiful presentation! I tried this last week and my family devoured them and requested them again for this weeks brunch! amazing job!
I am so glad to hear! 😀
Great recipe for weeknight dinner.
Thanks for the recipe, they turned out great!
Cool. I got some for the first time the other day, glad I was on track already by just guessing.
I definitely didn't cook them enough, and didn't have shallots, but they were still good.
I will cook this asap; these are gorgeous as you cooked them
that kind of high skill knife work knocks my socks off
I will definitely make it, it looks very yummy. Thank you very much!😊
Most welcome 😊 let us know how it goes 😉
I love your demos
Clear & simple rationale
Look so delish😊
💚
🙏🏼
I cut my mushrooms and some veg rangiri too! You're only the second person I've seen cut them that way, and I never expected to see that technique on youtube! Very cool!
Sub earned my friend
😁
I just discovered this channel. Even is talented and love his cooking style with wine. ❤
Heckin love Evan
I just prepared this meal and it is absolutely AMAZING!!!
Spending the Handsome Chef Kisses 😘😘😘
New subby ❤❤❤❤
Yummy! Thank you!!! ❤
Very cool thank you very much
My knife has never been that sharp...
I'll give this a try while my mushrooms are still good. Also, saw a recipe where it was a blend of honey and soy sauce painted on sliced and scored king mushrooms before they were pan-fried. I'm guessing soy sauce helps them, but can you eat these mushrooms raw? 🤔
Sounds like a very tasty recipe. In my humble opinion, I would suggest first pan frying the sliced and scored king oyster mushrooms before painting them with soy sauce and honey, because both are pretty prone to burning due to their sugar contents. You want to give the mushrooms enough time to cook and brown before introducing the sugar. In terms of eating them raw, I think I lack the knowledge to give you proper advice on that, but from personal experience, I can tell you king oyster definitely taste better cooked. 🙂
Yummy thank you
"This is barely okay." That's the only way I cook.
😂
❤
Too many mushrooms in that small pan. Too much oil pooled up. I didnt stick around long enough after you poured oil on them.
These are simply my opinions but but i like how you added the small splash of soy only at the end to prevent boiling them and making them rubbery but id have gone with a less overpowering flavor of Worcestershire. Id probably toss a small amount of butter at the end as a baste to get some crispy savory flavour and it tends to bubble and froth a bit which adds texture and eye appeal to mushrooms which are typically lacking on those fronts.
A smoked finishing salt is as much flavor as is needed for a delicate but deep nutty flavor on these. I prefer a pecan smoked flavor.
Clearly this is a more Asian influenced style of cooking despite the EVOO (i wouldve used peanut or sesame in that case) but there tends to be fusion across all cooking and these are simply my opinions.
Great video and very clearly presented. Great knife work on the prep as well!
It's not oyster mushrooms!
King Oyster is the same as King Trumpet and that's what these are.
Read the caption
You are so cute.