Michael Davis
Giant puffball mushrooms are a fun find in the woods, fields, forests, and even golf courses. They are spherical in shape, ranging from 5 to 20 inches in diameter, and can weigh up to 40 pounds. These mushrooms are edible and can be prepared in a variety of ways, including frying, baking, and sautéing. When preparing a puffball mushroom to eat, it is important to first identify it correctly and ensure it is safe to consume. The interior should be pure white, with no gills or stem, and the exterior should be smooth and white without any dark spots or bruising. Once identified, the mushroom can be cleaned, sliced, and the outer layer peeled off. From there, it can be cooked in a variety of ways, including frying, baking, or sautéing, and seasoned with salt, pepper, and herbs.
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Slicing and cleaning
When preparing a puffball mushroom, it is important to clean it thoroughly. Use a brush to remove any debris or insects that may be on the surface of the mushroom. Rinsing the mushroom with water can also help to remove any dirt or impurities. Make sure to dry the mushroom completely before proceeding to the next steps.
Once the mushroom is clean and dry, you can start slicing it. Use a sharp knife to cut the mushroom into slabs or slices of your desired thickness. Some recipes call for slabs about an inch thick, while others suggest slices as thin as 1/2 inch. You can also cut the mushroom into smaller pieces or chunks, depending on how you plan to use it in your dish.
As you slice the mushroom, it is important to inspect it for any signs of discolouration or gills, which could indicate the presence of poisonous amanita mushrooms. The flesh of a safe-to-eat puffball mushroom should be solid white with no patterns or markings. If you notice any yellow, brown, or purple discolouration, discard the mushroom as the spores may be starting to form and it may no longer be safe for consumption.
After slicing, you may choose to peel off the outer layer or rind of the mushroom. The outer layer is edible but can be rubbery and some people may find it causes gastrointestinal upset. Removing the outer layer can improve the texture and taste of your dish. Use a knife or your hands to gently peel or pull off the outer skin.
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Peeling and seasoning
There are many ways to season puffball mushrooms. One option is to dip the slices in egg and then coat them with breadcrumbs and fry them in butter or coconut oil. You can season the breadcrumbs with salt, pepper, garlic powder, or Italian spices. Another option is to sauté the slices in butter or coconut oil, and then season with salt and pepper. You can also dip the slices in a mixture of soy sauce, water, and hot sauce before pan-frying them. If you are using the puffball mushrooms as a pizza base, brush each side of the slice with olive oil before cooking.
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Cooking methods
Before cooking a puffball mushroom, it is important to clean it of any debris or insects. It is also recommended to peel off the outer rind/layer, as it can cause gastrointestinal upset in some people. The mushroom can then be sliced into slabs or steaks about half an inch to an inch thick.
One cooking method is to season the puffball slices with salt, pepper, and garlic powder, and then sauté them in butter or coconut oil for about 3 minutes on each side over low to medium heat. After removing the slices from the pan, dip them in beaten egg and coat them with breadcrumbs. Finally, fry the slices in butter or coconut oil over medium heat until golden brown on both sides.
Another option is to dip the slices in aquafaba (chickpea water) and then coat them with breadcrumbs. Bake the slices in the oven at 400°F (200°C) for about 30 minutes, or until they are crispy.
Puffball mushrooms can also be used as a gluten-free pizza base. To do this, brush the slices with olive oil and cook them until they are slightly dried out and firm. Top the puffball crusts with your favourite pizza toppings and bake until melted and golden.
Additionally, puffball slices can be dipped in a mixture of soy sauce, water, and hot sauce, and then pan-fried in butter or oil until brown. These can be served as an appetizer or snack, similar to fries.
Puffball mushrooms have a very mild flavour and will take on the taste of the spices and other ingredients used in cooking. They can be used in place of tofu or bread in recipes and are a good source of plant-based protein.
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Storage
Puffball mushrooms are versatile and nutritious fungi with a soft and spongy interior and a mild, earthy flavour. They are also perishable, so it is important to store them properly to preserve their delicate texture and unique taste. Here are some storage methods to ensure you can enjoy puffball mushrooms all year round:
Refrigeration
Puffball mushrooms, like other mushrooms, should be refrigerated as soon as possible after picking to prevent spoilage and extend their shelf life. Place them in a paper bag in the fridge, ensuring they are not overcrowded. If the mushrooms are too large to fit in the fridge, cut them into smaller pieces, chill them, then rotate the pieces until they are all cooled down.
Freezing
Freezing is an effective method to preserve puffball mushrooms for up to six months. Clean the mushrooms and cut them into small pieces, removing any tough or woody parts. It is recommended to blanch the slices by plunging them into boiling water for about 2-3 minutes, then placing them in ice water to stop the cooking process. Drain and pat them dry. Spread the slices on a baking sheet and place them in the freezer. Once frozen, transfer the slices to airtight containers or freezer bags for long-term storage.
Canning
Canning is another way to preserve puffball mushrooms for up to a year. Clean and cut the mushrooms into pieces. Prepare a brine solution by combining water, vinegar, and salt in a large pot, adding spices like garlic, bay leaf, and peppercorns. Bring the solution to a boil, add the mushrooms, cover, and simmer for 10-15 minutes. Pack the mushrooms into sterilised jars, fill them with the hot brine, seal the jars, and store them in a cool, dark place.
Dehydration
Dehydrating puffball mushrooms extends their shelf life significantly. You can dehydrate them by slicing them into thin pieces and drying them in an oven or dehydrator at a low temperature for several hours. Once completely dry, grind the mushrooms into a fine powder or break them into chunks and store them in jars.
Pickling
Pickling is a popular way to preserve puffball mushrooms and infuse them with flavour. Clean the mushrooms and slice them thinly. Prepare a pickling solution by boiling equal parts vinegar, water, and sugar, along with spices like bay leaf, peppercorns, and dried chillies. Add the mushroom slices to the hot pickling solution and let them infuse. Pack the pickled mushrooms into sterilised jars and store them in the refrigerator.
Harvesting Technique
A unique method to preserve puffball mushrooms is to use a classic harvest technique. Cut a 1/2"-1" slab off the top of the mushroom and allow the rest to "heal". This slows down the mushroom's development, and you can make several meals from it over a couple of weeks. However, this method depends on the weather conditions, as hotter and drier weather can cause the mushroom to ripen and turn inedible.
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Recipes
When preparing a puffball mushroom, it is important to ensure that it is safe to eat. When you find a puffball, slice it vertically in half and check that there are no markings of gills or a stem inside. The flesh should be solid white with no pattern or discolouration. If the inside is any colour other than pure white, don't eat it.
Before cooking, clean the mushrooms of any debris or insects. You can either peel the mushroom or leave the skin on, although the skin can be a bit rubbery and may be exposed to the elements if foraged.
Fried "Chicken"
Slice the puffball mushroom into "steaks" about an inch thick. Prepare two shallow bowls – one filled with aquafaba (chickpea water) and the other containing breadcrumbs. Dip each piece of puffball into aquafaba, then coat it with breadcrumbs and lay it on a baking sheet. Bake for about 30 minutes at 400°F until crispy and golden brown. Remove from the oven and brush with hot sauce.
Sautéed with Garlic
Slice the mushroom into slabs about an inch thick. Sauté minced garlic in butter, then add the puffball slices and season with salt and pepper. After a few minutes, flip the slices, add a couple of tablespoons of white wine, and continue cooking until the wine evaporates and the mushrooms are golden brown.
Breaded Slices
Slice the puffball mushroom and dip the slices in beaten egg, then coat with breadcrumbs or panko crumbs. Pan-fry in butter or oil until golden brown. Serve with marinara sauce for dipping.
Puffball Pizzas
Cut the puffball mushroom into slices about 1-2 cm thick and brush each side with olive oil. Cook the slices until they dry out slightly and become firm enough to use as a pizza base. Top with your favourite pizza toppings and cook until ready.
Puffball Fries
Cut the puffball mushroom into thin slices, dip them in a mixture of equal parts soy sauce and water, and add a dash of hot sauce. Pan-fry in butter or oil until brown and crispy.
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Frequently asked questions
Look for big, smooth, spherical mushrooms with solid white flesh and no spots, gills, stems or discolouration.
Clean the mushroom of any debris or insects. Slice into slabs or "steaks" about 1-2 cm thick, then peel off the outer layer.
You can sauté the slices in butter or coconut oil for a few minutes on each side, then season with salt and pepper. Alternatively, dip the slices in egg and breadcrumbs and fry in butter or coconut oil until golden brown.
Yes, brush each side of the slice with olive oil and cook to dry out slightly before using as a pizza base.
Yes, wrap loosely in plastic wrap and store in the refrigerator for a few days. They can also be frozen.
