I've not partook king oyster, nor am I particularly beloved of the humble kingdom of the fungus. Still, I love the visual appeal of mushrooms and the odd grace they possess
You bet. Just make sure to cook them a little longer than other mushrooms. And they have to be super clean. If they’re at all damp you might need to toss them in flour after the batter to prevent spattering.
Nice, no nonsense delivery, thanks!
never thought of it really, yum
DEElicious looking!
Another beauty.
I've not partook king oyster, nor am I particularly beloved of the humble kingdom of the fungus. Still, I love the visual appeal of mushrooms and the odd grace they possess
It’s a huge kingdom, have you tried any of the choice wild ones?Morchella, Laetiporus, etc?
❤🎉
why does the batter need to be cold? what does that do exactly
I can’t speculate on the science, but it’s important. The batter can get loose and stuff off otherwise.
You are amazing, and thank you for sharing this delicious recipe. It was perfectly-timed since I just came into possession of some morels.
You bet. Just make sure to cook them a little longer than other mushrooms. And they have to be super clean. If they’re at all damp you might need to toss them in flour after the batter to prevent spattering.
@@foragerchef4141 Thanks for the extra tips. I'll be sure to do these things.
Tempura, my favourite way to eat ANYTHING. So delicious - we are getting into the main season for morels in NZ, can't wait!