Phoenix Fritters

Yet another name for our multifaceted Pleurotus is phoenix. These fritters make a nice hors d'oeuvre because they aren't messy to eat. They can be enjoyed alone or with an accompanying sauce, such as a mustard mayonnaise.

Ingredients:
* 1 quart corn oil, for frying
* 18 large whole Phillips oyster mushrooms
* 1 egg
* 1/3 cup half-and-half
* 1⁄2 teaspoon salt
* 1 teaspoon soy sauce
* 1⁄2 cup all-purpose flour
* dash of cayenne pepper

Preparation:
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° F. 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.

Serves 4
Suggested wine: Guenoc Meritage White