24 ounces large oyster mushrooms
2 teaspoons refined coconut oil
1/2 cup rice flour
2 tablespoons poultry seasoning
1 - 2 cups light oil (vegetable, canola, etc)
1/2 cup butter
1/2 cup Frank's Original Red Hot sauce
1/2 teaspoon arrowroot powder or cornstarch
Bleu cheese dressing for dipping
Break mushroom cluster into individual mushrooms. If there are smaller mushrooms, you can break off clusters, just as long as they're roughly the same size as the largest ones.
In a wide skillet (might have to do batches), add the coconut oil, and heat on high, until just smoking. Add mushrooms and allow to brown on one side, about 2 minutes. Then toss and brown the other side, another 2 - 3 minutes.
Once browned and tenderized, place on a paper towel to drain and cool.
In the meantime, in a small pot melt together the butter and hot sauce. Once melted stir in arrowroot, and gently bring to a simmer. Simmer 30 seconds, until thickened slightly. Keep warm.
In a wide skillet, add light oil, to about 1/2 inch deep. Heat to medium high.
In a medium mixing bowl mix together the flour and seasoning blend. Add the mushrooms and toss them to coat with the flour.
Working in batches, shake off excess flour and add mushrooms to the hot oil, fry 2 minutes, turning half way through. Remove and drain briefly on paper towels.
In a mixing bowl add the hot mushrooms and sauce, and mix thoroughly. Serve immediately with bleu cheese dressing, and interestingly cut carrots and celery.