Puffball Mushroom Food

FRIED PUFFBALL MUSHROOMS

Steps:

• Preheat an oven to 225, or to a warm setting.
• Mix the flour with the salt. If you can grind the salt in a spice grinder to make it fine, do it.
• If you haven't already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.
• Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices and the size of your pan) on medium heat. When the oil is hot and a breadcrumb sizzles in it, add the puffball slices and cook until golden brown on each side. Watch the heat, and increase or decrease it slightly, keeping an eye on the mushrooms so you don't burn them.
• Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up oil, and you don't to let the pan get dry, think of it like a shallow deep-fry. If the pan gets dry, add more oil.
• Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you're done with the rest.
• When the mushrooms are all fried, sprinkle them lightly with some nice salt if you have, or just kosher salt, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.

SCRAMBLED EGGS WITH WILD PUFFBALL MUSHROOMS

Steps:

• Place a skillet over medium heat and add butter.
• Break eggs into a bowl, add mushrooms, and whisk together vigorously. Reserve about 2 tablespoons green onions.
• Pour eggs into the hot butter in the skillet and scramble to create soft, fluffy curds. Add remaining green onions, salt, and pepper while scrambling to desired doneness, 3 to 5 minutes, being careful not to overcook. Garnish with reserved green onions.

GIANT PUFFBALL MUSHROOM CRUST PIZZA

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.