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Deep Fried Oyster Mushrooms w/ Walnuts a




Source of Recipe


Brenda Lee Olson


Recipe Introduction


original recipe from grouprecipes.com




List of Ingredients




1 (7-ounce) can chipotle peppers in adobo sauce
12 large fresh oyster mushrooms
1 quart oil, for frying
gf flour
3 eggs, beaten
½ cup finely crushed walnuts



Recipe



Place chipotle peppers in a blender with the liquid in the can and blend until smooth.

Brush the mushrooms clean the mushrooms, remove any damaged parts but leave the stem on.

Paint the mushrooms with the chipotle puree.

Heat the oil in a deep saucepan to 340° F.

Using 3 small dishes, place some gf flour mixture 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 will still warm.