How To Freeze Puffball Mushrooms Food
GIANT PUFFBALL MUSHROOM CRUST PIZZA
Giant Puffballs are edible wild mushrooms that grow in poor moist soil in the fall. These mushrooms grow abuntantly in my own yard and I never knew they were edible until my friend, who has a knack for edible plants told me so. BE AWARE THAT MANY WILD MUSHROOMS ARE POISONOUS. You should never consume a wild mushroom unless you have confirmed with an expert that they are indeed edible. Puffballs are one of the few unmistakable wild mushrooms, but if they have begun to spore, you canot eat them. FMI: http://americanmushrooms.com/edibles3.htm My friend Ed and I created this pizza recipe. You can use any of your favorite pizza toppings. This recipe was a great find for me, since mushrooms are virtually carb free, and I am eating a low carb diet.
Provided by Rachel Rodrigue
Categories Lunch/Snacks
Time 25m
Yield 2 large slices, 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Wash the Giant Puffball and remove the outer leathery skin like layer. If you see the puffball has begun to spore, throw it away. Wash off any left over dirt.
- Slice the Giant Puffball into 3/4 inch slices (the best you can) I like to use the slices in the middle because they are bigger. Use 2 slices for the recipe. Freeze or dehydrate any remaining puffball immediately or it will not be good the next day.
- Lightly brush olive oil on both sides of each slice. Place the slices on your gas grill. Turn the slices over carefully. They should be slightly crispy on both sides and you should be able to see the grill marks. Puffballs are very moist and spongy and it is necessary to remove some of the moisture with this process.
- Lightly spread tomato pizza sauce (you may also use pesto sauce on your pizza or make sauceless pizza. If you use sauce on your pizza, place a very small amount because the mushroom will still be very moist.
- Cover the top of your pizza with shredded cheese and your favorite toppings. The amount of toppings will depend on the size of your slices.
- Place the slices on a sheet pan covered with tin foil.
- Bake in a 400 degree preheated oven until the cheese turns slightly brown on the top and all of your toppings are cooked through. Again, the length of cooking time depends on how many topings you put.
Nutrition Facts : Calories 261.8, Fat 27.7, SaturatedFat 3.8, Sodium 150.8, Carbohydrate 3.5, Fiber 0.1, Sugar 2.8, Protein 0.6
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- Ensure your mushrooms are fresh enough to freeze. Before freezing your mushrooms, do a freshness test. Mushrooms past their shelf life raw will come out of the freezer the same way.
- Cook your mushrooms first, without crowding on the pan. We don’t advise sticking raw mushrooms into the freezer. Instead, clean your mushrooms with a damp paper towel.
- If you’d like individual mushrooms when defrosting, freeze for 30 minutes. Does it matter if your mushrooms keep their shape when you’re ready to use them?
- Spoon your mushrooms into an airtight container or freezer bag, and consider dividing them into small batches. When storing mushrooms in your refrigerator, you can use a paper bag to allow them to breathe, but when freezing fungi use airtight containers to keep the frost out.
- Date your freezer bag or container, as frozen mushrooms should be used within six months of freezing. Your mushrooms will last six months in your freezer if properly prepared and stored.
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- Sweet and Sour Asian Style Puffball. 2 tablespoons oil. 1 tablespoon minced ginger. 3 cloves garlic. 1 jalapeno pepper (or 1 or 2 Thai chili peppers, or ¼ to ½ teaspoon dried chili flakes)
- Puffball Pizza. Several slices, ½ – ¾ inch (1-2 cm) thick of giant puffball, peeled – these can be whole cross-section slices for large pizzas, smaller slabs for individual pizzas, or even smaller pieces for appetizer-sized pizza bites.
- Sauteed Puffball with Lemon and Garlic. 3 tablespoons butter. 1 onion. 4 cloves garlic, minced. ½ teaspoon salt, plus more to taste. 1 pound (450gms) giant puffball, diced in 1-inch cubes (8-10 cups)
- Puffball Fries. 1 pound (454gms) puffball, cut into thick french fry shaped sticks. ¼ cup (35gms) sweet rice flour or regular all-purpose flour. ½ teaspoon salt.
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Mushrooms can go moldy in the fridge quite easily (and certain specific mushrooms, like inky caps and puffballs, can render themselves inedible in a day or so) so finding some way of preserving them is important. Drying. One of the simplest and most reliable ways of preserving mushrooms is by drying them. Mushrooms should be sliced first, to ...
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Discussion Starter · #1 · Sep 10, 2012. I'm confused. Now mind you, I haven't tried it yet, and that might set the whole issue aside for me, but I thought I'd ask you all first. From what I've read online, some folks say that giant puffballs freeze just fine if you cook them first. Other folks say they don't freeze well at all.
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Rinse off 1 pound (450 g) of puffball mushrooms to remove any dirt. Use a paring knife or your fingers to remove the outer skin, which should peel off easily. Then, use a sharp knife to dice the puffballs into 1 in (2.5 cm) cubes. 1 pound (450 g) of puffballs should yield about 8-10 cups (1.92-2.4 kg) of diced mushrooms.
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2. In a large frying pan, heat a small knob of butter on a medium heat. Add the mushrooms and cook, stirring often, for a 2-4 minutes (depending on whether you sliced the mushrooms and if you kept them whole, the size of the mushrooms). Allow the mushrooms to cool. 3. Once cooled, lay the mushrooms on a tray and freeze until solid. Transfer to ...
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