• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Grief Cook
  • Home
  • ABOUT
    • Privacy Policy 2023
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Crispy Coconut Oyster Mushrooms Following In His Light

Jump to Recipe·Print Recipe
crispy coconut oyster mushrooms go Asian
crispy coconut oyster mushrooms go Asian

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.

how about that? me and my name on a billboard
how about that?

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.

ground mushrooms in food processor
ground mushrooms

It’s all part of the journey. Following in his light. Transforming myself. Its typical of grievers to take on some of the traits of those they have loved and lost. William has helped me conquer quite a few fears and 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
He is cheering me on.

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. I have had people bite 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
yup, they are mushrooms
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Coconut Oyster Mushrooms with Sweet Asian Chili Sauce


  • Author: Lisa Keys
  • Total Time: 20 minutes
  • Yield: serves 6
Print Recipe
Pin Recipe

Ingredients

Scale

1 cup flour

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon pepper

3/4 cup lime-flavored seltzer water

2 cups unsweetened shredded coconut (I like Bob’s Red Mill )

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

  • Prep Time: 20 minutes
  • Category: appetizer
  • Method: fry

Keywords: oyster mushrooms, kennett Square, mushroom festival, coconut

Did you make this recipe?

Share a photo and tag me @goodgriefcook — I can’t wait to see what you’ve made!

white KSQ oyster mushrooms
gorgeous KSQ 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.

Reader Interactions

Comments

  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

    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

    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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Lisa! Welcome to Good Grief Cook.

Popular

  • Easy Blueberry Crumble Cannoli French Toast
  • Easy Smoked Salmon Appetizer How To
  • Gingerbread Chocolate Bark The Best Hack
  • How a Teen Celebrates a Hero

Footer

back to top

About

  • Privacy Policy

Contact

  • Contact

Copyright 2021 Good Grief Cook