“WE HAVE JUST LEFT REALITY” with this crispy Fried Oyster Mushroom Recipe!

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LEARN HOW TO MAKE CRISPY FRIED OYSTER MUSHROOMS THAT TASTE LIKE VEGAN FRIED CHICKEN(ISH)

LAY HO MA (how's it going in Cantonese)! This recipe is so incredibly crispy and delicious, you'll fry out of this world ;) Join me in this episode and learn how to make an addictive crispy fried oyster mushroom recipe that looks and tastes like fried chicken (sort of). Let's begin

Ingredients:
150g oyster mushrooms
1 1/2 cup flour
1/2 tbsp apple cider vinegar
2 tsp salt
pepper to taste
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp cinnamon
1-2 tbsp sriracha
2 cups avocado oil
few sprigs parsley
lemon wedges to serve

Directions:
1. Set up your work station with 2 plates and add 1 cup of flour onto one of the plates. Stir the apple cider vinegar into the almond milk and let it sit for a couple of minutes
2. Add 1/2 cup flour to another plate, season with salt, and pour in the almond milk. Whisk to dissolve the flour. Then, add a generous pinch of salt to the other plate followed by some pepper, oregano, onion powder, garlic powder, smoked paprika, cumin, and cinnamon. Mix to combine
3. Coat the oyster mushrooms in the dry mix, then in the wet mix, and again in the dry mix (replenish the flour or almond milk as needed). Repeat until all of the oyster mushrooms are coated
4. Make the dipping sauce by mixing together the chickpea mayo and sriracha
5. Pour the avocado oil into a frying pan and heat up on medium heat for 2-3min. Stick a bamboo chopstick into the oil, if there are a lot of fast moving bubbles, it's ready
6. Carefully place in the oyster mushrooms. Fry in small batches to prevent overcrowding the pan. Cook for 3-4min. Flip the mushrooms over and cook for another couple of minutes
7. Carefully transfer the fried mushrooms onto a cooling rack and let them rest for a minute or so before serving
8. Serve with a sprinkle of salt, chopped parsley, and some lemon wedges

*When you're sure the oil is cool, you can strain it out and reuse

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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[wileycom]

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.

[elisek]

"when we cook together, it's always a special occasion" honestly this warmed my heart <3

[jenniferallen]

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!!

[BryanAlexander]

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!

[indorock]

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

[indocookingvids]

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 👍

[margaretcopeland]

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.

[chasey]

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!!

[Isnogud]

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 YouTube. We don’t follow a vegan diet, but I use your recipes more and more. you, you wonderful man. 🙏🙏🙏❤️❤️❤️

[elizabethcoles]

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.

[plant_boy_kev]

Will is really out here giving the world these amazing recipes. We plant based people are blessed!

[LoveLjubav]

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.

[pablofrias]

Man this recipe it's just perfection and it's so well founded, the almond milk is key because of the wonderful pairing of shrooms with nuts, that oregano same thing, the earthiness and woody taste of the cinnamon... Simple wonderful man.
Impressive man gained a new follower in record time.

[JesperNewspaper]

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!

[mileegrl]

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. 🍄

[barbz]

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.😌👏🏻☺️

[leahmarie]

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 🍄

[mpg]

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.

[tentwo]

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.

[larasanchi]

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.