Deep-Fried Phillips Oyster Mushrooms
Pressed with Walnuts and Chipotle
One of the most common ways to prepare Phillips button mushrooms is to bread them. This method also works well with less delicate varieties, such as larger Phillips oyster mushrooms. It helps both the flavor and texture to use nuts instead of bread crumbs, which add crunch to the dish. The dish can, of course, be made with button mushrooms ro any wild mushrooms that are two to three inches wide across the cap. The frying will cook them sufficiently.

These Phillips mushrooms need no dipping sauce. If you prefer a milder flavor, use Chinese oyster sauce instead of the chipotle puree.

Ingredients:
* 1 (7-ounce) can chipotle peppers in adobo sauce
* 12 large fresh Phillips oyster mushrooms
* 1 quart oil, for frying
* flour
* 3 eggs, beaten
* 1⁄2 cup finely crushed walnuts

Preparation:
Place chipotle peppers in a blender with the liquid in the can and blend until smooth.
Clean the mushrooms leaving the stem on. Paint the mushrooms with the puree. Heat the oil in a deep saucepan to 340° F.
Using 3 small dishes, place some flour in one, the eggs in another, and in the remaining dish the crushed walnuts. Coat the painted mushrooms with the flour, then dip into the eggs. Finally, coat the mushrooms with the walnuts and press the walnuts into the caps gently to ensure that they stay coated with the nuts.
Place several mushrooms in the hot oil. When the mushrooms are golden brown, in about 30 seconds, remove with a slotted spoon and place on a plate lined with a paper towel to drain. Let drain for 30 seconds and serve immediately.

Serves 4
Suggested wine: Ridge Petit Sirah