Puffball Food
PUFF BALLS
Steps:
- Heat oil in a heavy bottomed saucepan or deep fryer to 375 degrees F (190 degrees C).
- Cut each biscuit into 4 smaller circles using cutter or bottle cap. Fry circles 2 minutes on a side, until golden. Drain on paper towels. Roll hot biscuits in confectioners sugar.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 10.1 g, Cholesterol 0.1 mg, Fat 5.6 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 105 mg, Sugar 6.3 g
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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- Peel the skin off the puffball mushroom slices - just make a nick in the skin and it should come away very easily.
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In this episode of Forage, chef Shawn Adler shows how to safely identify and harvest a puffball mushroom, before throwing it on the grill and transforming it into a fresh, …
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- Slice the mushroom into 1-inch thick slices. Aim to make them about the same length as your baguette slices will be.
- In a shallow container, marinate the mushroom slices by sprinkling over the garlic, pesto, some salt and a drizzle of olive oil. Coat evenly and set aside.
- Slice the baguette into 1-inch thick slices and brush with a little more pesto. Season with salt and pepper.
- Grill both the mushroom and bread on a hot grill on both sides for about 2 minutes. You want nice toasty grill marks.
SIX DELICIOUS GIANT PUFFBALL RECIPES - KITCHEN FRAU FOOD BLOG
From kitchenfrau.com
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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)
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Instructions. Bring the butter and puffball puree to room temperature, then process in a food processor until smooth and combined. Transfer the mixture to a mixing bowl and stir in the salt, lemon zest, juice, and parsley. Form the butter into a 1 inch log, wrapping in plastic wrap, then label, date, and refrigerate until needed.
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puffball (1 g) contain(s) 0 grams of sugar, 70 milligram(s) of protein, 0 grams of fat, 0 grams of fiber and 10 milligram(s) of carbohydrate. There are 238cal in (1 g) which can be burnt by a 1.5 second(s) of Jogging, 1.7 second(s) of Cycling, 1.9 second(s) of Swimming, 2.1 second(s) of Walking, 2.5 second(s) of Shopping, 2.6 second(s) of Yoga or 4.1 second(s) of …
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The giant puffball, Calvatia gigantea (earlier classified as Lycoperdon giganteum), reaches a foot (30 cm) or more in diameter, and is difficult to mistake for any other fungus.It has been estimated that a large specimen of this fungus when mature will produce around 7 × 10¹² spores.. Not all true puffball mushrooms are without stalks.
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Is Accessible For Free False
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Whenever possible, it is best to remove the organic food source from the soil. How long can puffball mushrooms be kept? The outer skin is easy to peel off and should not be eaten if it is hard, leathery or dirty. Never wash the puffball with water, as it soaks up the water like a sponge and becomes very muddy. Puffball can be stored in the refrigerator for 2-5 days …
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From totalgardener.com
From totalgardener.com
GIANT PUFFBALL - EDIBLE WILD FOOD
The giant puffball typically grows in width and height anywhere between 10 and 70 cm (about 4” to 27”) and can weigh several kilograms. It has and continues to be been a great source of food for many people worldwide. Historically, it was used by the Iroquois and Meskwaki for food. In addition to being a source of food for centuries, the ...
From ediblewildfood.com
From ediblewildfood.com
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