12 large fresh Mushtella oyster mushrooms
oil, for frying
3 eggs, beaten
ó cup finely crushed walnuts

Mix flour with your favourite spice (Black pepper will do well) Heat the oil in a deep saucepan to 180 Æ Celsius. 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