4 cups corn oil, for frying
18 large whole Mushtella oyster mushrooms
1 egg
1/3 cup half-and-half
ó teaspoon salt
1 teaspoon soy sauce
ó cup all-purpose flour
dash of 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 200Æ celsius. 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