- 1 quart corn oil for frying
- 18 large whole oyster mushrooms
- 1 egg
- 1/3 cup half-and-half
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
- 1/2 cup all-purpose flour
- 1 dash cayenne pepper
Place chipotle peppers in a blender with the liquid in the can and blend until smooth.
Heat the corn oil in a 4-quart saucepan to 400 degrees. Clean the mushrooms of dirt. Combine the egg, half-and-half, salt, soy sauce, flour, and cayenne pepper and whip with a whisk until smooth.
In small batches, submerge the mushrooms in the batter but keep them separated. Place mushrooms in hot oil 2 to 3 at a time, keeping them well separated, and fry until golden brown, about 30 seconds. Remove from oil and set on a paper towel to drain. Serve immediately.
This recipe yields 4 servings.
Suggested wine: Guenoc Meritage White