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Home » Recipes » appetizers

Crispy Coconut Oyster Mushrooms Following In His Light

Published: Sep 13, 2015 · Modified: Jul 4, 2024 by Lisa Keys · This post may contain affiliate links · 14 Comments

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Last Updated on July 4, 2024 by Lisa Keys

Crispy Coconut Oyster Mushrooms with Sweet Asian Chili Sauce.

Crispy Coconut Oyster Mushrooms

This weekend my hometown of Kennett Square, PA has closed down its main streets in anticipation of 100,000 visitors. MushroomFest2015 is in full swing celebrating its 30th year with vendors, music, food, contests and entertainment. Several months ago I was asked to be a "celebrity chef" and do a cooking demo in the culinary tent.

I was flattered and replied with an enthusiastic, "yes", but as the date drew near I grew more nervous and anxious about my ability to do such a presentation. I love this town and I love the festival which is run by volunteers, but I was so scared about falling on my face. Honestly, I thought about backing out.

Me and my name on a billboard.

Having never done a cooking demonstration before this unfamiliar territory is frightening. How was I going to cook, on a stage, and entertain a crowd á la Food Network Star? It wasn't something I could practice.  In addition, I had to follow the famous and charming Top Chef fan favorite Fabio Viviani. Not too much pressure.

Did I really say, "yes"? Truth is I am no Food Network Star. Further, other self-doubting thoughts were taking up space in my head, but then it hit me why I said "yes". I promised to follow in his light.

Channelling my inner William and celebrating his fearlessness, I mustered up the courage to step out of my comfort zone and win over the crowd with my mastery of mushrooms.

Mushroom cooking tips.

  • To clean mushrooms: using a salad spinner insert, rinse mushrooms under cold running water and then spin them dry.
  • Caramelize mushrooms in a dry pan until they release all their liquid and liquid evaporates.
  • Grind mushrooms in a food processor and add to ground meat. The mushrooms add flavor and moisture while extending the meat.
Ground mushrooms in food processor.

It's all part of the journey. Following in his light. Transforming myself. It's typical of grievers to take on some traits of those they have loved and lost. William has helped me conquer quite a few fears. I am ever so grateful for that.

Luckily, the demo went well. Surprisingly well. No fanfare. Just being myself. The crowd was engaged. They were laughing and cooking with me.

It was like being in my own kitchen. Cooking what I like and loving when I cook. The audience members asked questions and they learned. They clapped and I even got a few hugs. Thank you to those who stopped by and to my son for giving me the courage. I love and miss you every single day.

He is cheering me on: me and my son.

Now here is the fan favorite crispy coconut oyster mushrooms recipe. It is the perfect appetizer for not only the mushroom lover, but also for those who can't eat shellfish. Mushrooms are very similar in texture to shellfish. People have bit into these and ask if it is an oyster or shrimp. Serve with your favorite dipping sauce or try the one I suggest here.

Crispy coconut oyster mushrooms on a plate.
Crispy coconut oyster mushrooms on a plate.

Crispy Coconut Oyster Mushrooms with Sweet Asian Chili Sauce

Lisa Keys
Crispy coconut oyster mushrooms are an outstanding appetizer.
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 2 minutes mins
Total Time 22 minutes mins
Course Appetizer
Cuisine Asian
Servings 6
Calories 434 kcal

Ingredients
  

  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon pepper
  • ¾ cup lime-flavored seltzer water
  • 2 cups unsweetened shredded coconut
  • 1 cup fine dry breadcrumb
  • 18 oyster mushroom caps
  • vegetable oil for frying
  • salt

Red Pepper Dipping Sauce

  • ½ cup red pepper jelly
  • 1 tablespoon seasoned rice vinegar
  • 1- teaspoon Asian fish sauce or soy sauce

Instructions
 

  • In a mixing bowl, whisk flour, salt, ginger, pepper and seltzer until smooth.
  • Combine coconut and breadcrumbs in a large zippered bag.
  • Dip each mushroom in batter letting excess drip back into bowl.
  • Drop mushroom into bag and gently shake to coat with coconut crumbs. (At this point the mushrooms can be placed on a rack in the refrigerator until ready to serve.)
  • Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
  • Fry mushrooms, in batches, 1 to 2 minutes or until golden brown.
  • Drain on paper towels. Sprinkle lightly with salt. Serve with dipping sauce.
  • To make the dipping sauce, in small saucepan over low heat, stir all the ingredients together until jelly is melted and blended.

Nutrition

Calories: 434kcalCarbohydrates: 56gProtein: 7gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 577mgPotassium: 271mgFiber: 7gSugar: 17gVitamin A: 2IUVitamin C: 3mgCalcium: 53mgIron: 3mg
Keyword coconut, kennett Square, mushroom festival, oyster mushrooms, party food
Tried this recipe?Let us know how it was!
Oyster mushrooms.

Finally, here is a mushroom fun fact. Like humans, mushrooms are the only fruit/vegetable that when exposed to ultra violet light make their own Vitamin D.

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Reader Interactions

Comments

    5 from 2 votes

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    Recipe Rating





  1. Cathy

    September 13, 2015 at 3:11 pm

    Rockin' On in your hometown...I love it!

    Reply
    • Lisa

      September 13, 2015 at 3:32 pm

      It was a fun gig but whew-glad it's over...onward and upward

      Reply
  2. Ronna F

    September 13, 2015 at 4:03 pm

    Don't sell yourself short, Lisa! You are a fabulous chef and I'm sure you did just great. I'm glad you could channel your son to help you get through it. I'm so proud of you, and your recipe looks delish too! xoxo

    Reply
    • Lisa

      September 13, 2015 at 4:09 pm

      Thanks my dear sweet friend. I have a whole new appreciation for those who do this kind of thing for a living.

      Reply
  3. cookinformyboys

    September 13, 2015 at 4:33 pm

    I love the inspiration that William gives you through his own courage as a soldier and all around great guy, such a beautiful thing. Your demo was educational and entertaining. Opening your soul to a crowd is never easy but you made it seem that way. The Skype heart story is a choker upper every time. I believe in signs . . .

    Reply
  4. Lisa

    September 13, 2015 at 5:17 pm

    You know just where I am coming from being part of this mother's club. I was most grateful to have you in the crowd cheering me on. Thank you for your encouragement and congrats again for killing it in the mushroom cook off--you are a true champion.

    Reply
  5. Ellen Aronheim

    September 13, 2015 at 7:48 pm

    <3 Superstar that's who you are! Let your light shine, Let your light shine 🙂
    ~The Isley Brothers

    Reply
  6. Lisa

    September 13, 2015 at 7:52 pm

    Next time I see you I want a free concert a la Ellen

    Reply
  7. Lou Matino

    September 13, 2015 at 10:54 pm

    had no idea you were doing this - what a cool experience - glad to hear the crowd went easy on you, though I'm sure you had a lot to do with their ease - congrats

    Reply
    • Lisa

      September 14, 2015 at 8:59 am

      You know me-not one to toot my own horn. I had a lovely crowd of about 60 to 70 people

      Reply
  8. Sallie

    September 14, 2015 at 7:33 am

    5 stars
    You are such a champion! I want to eat everything you make!

    Reply
    • Lisa

      September 14, 2015 at 8:56 am

      Appreciate your sweetness....hope to see you next time I am back in Middlebury

      Reply
  9. Betsy

    September 21, 2015 at 12:15 pm

    5 stars
    mmmmmm! You are so inspiring, Lisa!
    xo

    Reply
    • Lisa

      September 21, 2015 at 12:29 pm

      Thank you, Betsy.....hard to imagine I can inspire one as creative as you.

      Reply

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