When I made the switch to 100% plant-based, I knew I could continue to the journey once I fried up some delicious oyster mushrooms. Growing up, I was not too fond of the taste of mushrooms in general because of the earthy tasty.

Oyster mushrooms are unique in texture and have a very mild taste; they can take on flavor very well, which is why many vegans use it as a meat substitute. When I cook, I make sure to put all the soul in my food; that's how I learned to cook from my mom and grandmother in East Texas.

The key to cooking the best-fried oyster mushrooms are in the batter. In this recipe, I used a wet batter and a dry batter. The wet batter will help build a flavor in the oyster mushrooms as it fries, and the dry batter will give it a nice coating and crunch. You can find many other great vegan recipes in my new cookbook ‘Down Home Vegan’.

WATCH ME MAKE THE OYSTER MUSHROOM