oh hi guys
you caught me off guard I'm just about
to show a couple of different techniques
of how to use these amazing Arango
mushrooms also known as King oyster
mushrooms
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as you might know I am a huge fan of
mushrooms my brother and I both are and
we have a ton of recipes in the book so
in the wicked healthy cookbook we have a
ton of different techniques and recipes
for how to use particular mushrooms in
this one right here the arrange a
mushroom is one of the most versatile
mushrooms that you can use so I'm gonna
show you quickly I'm not gonna cook a
whole bunch of stuff I'm just gonna show
you the basic technique and let your
imagination run wild so this is an
arrange a mushroom you'll see soon we'll
be having a video if it's not up already
of how they're grown when I went to
Korea and we saw the whole production
which was like going to Disney World for
me
these coolest thing ever
so the arraign games will grow in these
dirt freakin awesome
pretty awesome machine I don't know
what's happening oh yeah
oh man
where they grow all those are ingame uh
shrooms
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this is the next generation this is the
sustainable food this is what we're
gonna work on this is what we're doing
it's an amazing mushroom arraign gay or
King oyster I honestly don't know the
scientific name and I probably should
and I will learn that but I just have
had so much time cooking and I just keep
going with the cooking part one
technique is to turn it into scallops so
just to do that take it like this
literally one two and then you can get
1/3 I always save this for slices so you
can just slice mush have slice mushrooms
there's no waste and they're delicious
and stir fries or whatever you would use
sliced mushrooms like shiitakes white
button whatever you want use these the
same in the same place okay so I set
those aside so you get the scallops now
they look like scallops and the way the
fibers are it's very much like a scallop
so I used two if you didn't know this
about me I used to be a lobstermen stern
menon on a lobster boat off the coast of
our Harbor maintenance and a lot of back
in a previous lifetime if you tear apart
these I'm just going to show you the the
fibers go in the same way a scallop
words so
if you soften this up and then sear it
off the mouthfeel is there so all you
need to do is flavor
so what I like to do is when I'm going
to sear it and how the recipe is in our
book and this is just a quick tutorial
so we like to score it just very lightly
run a sharp knife around turn it score
it again okay and on the other side do
the same thing score it turn it score it
so when you see this in a little bit of
plant-based butter or a little bit of
oil on a really hot pan it will make a
nice golden-brown crust now I'm not
going to show you how to do that you can
find the recipe in the book so
definitely check out the book and I'm
gonna move on to the next technique
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alright so so you guys this again second
technique second technique second
technique okay alright second technique
I live in the UK so I get all of my
mushrooms from smithy mushrooms who is
amazing and we've been working together
for quite a while now and working on
this whole mission to drive mushrooms
into the mainstream these different kind
of mushrooms not just white buttoned or
chestnut or anything we're talking these
amazing mushrooms and the cluster
mushrooms as well because I firmly
believe that we could replace the way
that we have slaughterhouses and raised
chickens with the way we can grow
mushrooms it's this easy switch and
there's no downside to grow and while
mushrooms or eating raw mushrooms so the
second technique is going to be a satay
so how I would normally make saute and
this recipe is in the book just for the
technique side of it
in the book the recipe calls for you to
press the whole mushroom you that is one
way to do it and you can follow those
directions and it comes out perfectly
this particular way I've modified a
little bit too you just slice like this
about yay thickness I mean what would
you say about one centimeter less a
little bit less than a centimeter so by
doing these slices and then putting them
in a bowl with hot water or hot stock
you can use a miso broth you can use the
same recipe we have in the book well the
hot stock and broth we'll do is really
make this workable so you can view it so
it'll make satays amazing and then you
either pan sear them grill them pop them
in the oven hopefully that helps you out
a little bit so if you do have the book
and you read my recipe this is another
way to actually do that same exact
recipe
same mushroom different channel so take
this mushroom right this particular
technique can be applied to so many
different recipes if you like pulled
pork or if you did if you like to
shredded chicken or pull beef whatever
kind of like old animal product that I
used to eat this can emulate and
replicate those kind of textures so well
because the fibers run like this
vertically vertically perfectly I can
shred this this technique is invaluable
use one fork
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I'm just gonna show you the fibers right
to the camera if you just look at the
texture I mean as soon as I see this
texture all kinds of different ideas
come to me I mean it's just it's endless
possibilities and the way you cook them
and I'm going to show a couple different
recipes and we'll have some on our
channel in the links below somewhere on
the site just keep a lookout for all
that stuff just check it out if you make
anything with it
tag wicked healthy we'll share down
their stories and we appreciate you so
much for looking towards the future of
food and what we can do with mushrooms
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you
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