John Miller
Puffball mushrooms are a forager's delight, and a fun project for the kitchen. They are spherical in shape, smooth, and can grow up to three feet in diameter. They are commonly found in meadows, fields, forests, and even golf courses. When preparing to cook with puffballs, it is important to first ensure that the interior is white, with no discolouration, as this indicates that the mushroom has started releasing spores and will have an unpleasant taste. Once cleaned and sliced, puffballs can be cooked in a variety of ways, including frying, sautéing, baking, and grilling. They can be used in recipes such as pasta bakes, pizzas, and fried chicken.
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What You'll Learn
Slicing and frying
First, clean the puffball mushrooms by gently brushing off any dirt or debris with a soft brush or cloth. If there is stubborn dirt, briefly rinse the mushrooms under cold running water. Trim off any discoloured or damaged areas with a sharp knife, and pat the mushrooms dry with a paper towel or clean cloth.
Next, cut the puffballs into slices. You can cut them into "steaks" or "patties", or slice them into cubes. Try to make the slices of similar thickness to ensure even cooking. If you are frying the puffballs, you may want to cut them into larger, thicker slices.
You can now season the puffball slices. One option is to coat the slices in a flour and egg mixture, and then cover them in breadcrumbs. You can also add salt and pepper to the flour for extra flavour. Alternatively, you can dust the slices in cornmeal or wild rice meal, and season with salt.
Finally, fry the puffball slices. Heat oil in a frying pan over medium heat. You can use avocado oil, sunflower oil, or toasted sesame oil, which adds a nutty flavour. Once the oil is hot, carefully place the puffball slices into the pan. If you have coated the slices in flour and egg, cook each side for 2-3 minutes, until they are golden brown and crispy. If you are frying the puffballs without the flour and egg coating, cook until the slices are browned.
You can serve the fried puffball mushrooms with a green salad or your favourite vegetable side.
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Peeling and seasoning
Peeling puffball mushrooms is a common practice, especially for larger mushrooms, as the skin tends to be a bit tougher than the rest of the mushroom. The outer skin layer usually peels off very easily and can often be done by hand. In some cases, a paring knife may be necessary to loosen the outer layer. The outer surface of the mushroom is often dirty or covered in debris, so it is important to scrub it with a wet washcloth or toothbrush before peeling.
After peeling, the puffball mushroom can be sliced or cut into chunks. It is recommended to slice the mushroom into inch-thick slices or 1/2-inch slices. The mushroom can then be seasoned with salt and pepper, or a mixture of flour, egg, and breadcrumbs can be used to create a crispy coating.
When cooking puffball mushrooms, it is important to achieve a golden-brown colour, as this unlocks the real flavour of the mushroom, giving it nutty and cheesy hints. The mushrooms can be cooked in a variety of ways, including grilling, frying, baking, or sautéing.
One popular method of seasoning and cooking puffball mushrooms is to sauté minced garlic in butter, then add the mushroom slices and season with salt and pepper. After cooking for a few minutes, the slices are flipped and white wine is added to the skillet. The mushrooms are then cooked until the wine evaporates and they are golden-brown on both sides.
Another option is to coat the mushroom slices in flour, dip them in beaten egg, and then coat them in breadcrumbs. The mushrooms are then fried in oil until golden-brown on each side. This method creates a crispy texture that complements the spongy interior of the puffball mushroom.
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Storing puffball mushrooms
Selecting and Cleaning Mushrooms
When choosing puffball mushrooms, opt for those that are fresh, firm, and devoid of any bruising, discolouration, or mushy spots. Brush away any dirt or debris with a dry cloth or brush, and then wipe the mushroom with a damp cloth to ensure it is thoroughly cleaned.
Preservation Techniques
Freezing
One popular method of preserving puffball mushrooms is by freezing them. It is recommended to blanch the mushrooms before freezing to preserve their flavour and texture. To blanch, place the sliced mushrooms in boiling water for 2 minutes, then immediately submerge them in ice water for 2 minutes to halt the cooking process. Drain the mushrooms, spread them on a baking sheet, and place them in the freezer for at least 2 hours. Finally, transfer the frozen mushrooms to airtight containers or freezer bags, labelling them with the date. Frozen puffball mushrooms can last for up to 6 months and can be added directly to dishes without thawing to avoid a gelatinous texture.
Dehydrating
Dehydrating puffball mushrooms is another effective preservation method. You can dehydrate the mushrooms using an oven or a dehydrator, slicing them thinly and drying them in a warm place for several hours. Once dried, the mushrooms can be ground into a powder or broken into chunks and stored in airtight containers. Dehydrated mushrooms can be added directly to dishes like soups and stews, enhancing their flavour.
Canning
Canning is a more complex preservation method that involves creating a brine solution of water, vinegar, and salt, along with spices like garlic, bay leaf, and peppercorns. Clean and cut the mushrooms, then add them to the boiling brine solution 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 for up to a year.
Additional Tips
When foraging or purchasing puffball mushrooms, inspect the root base for larvae and cut away any discoloured or infested portions to improve their shelf life. Additionally, consider the size of the mushrooms, as smaller ones are often preferred for their taste and ease of preparation.
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Using puffballs as a pizza base
Giant puffballs are wild mushrooms that grow in poor, moist soil in late summer and early fall. They can be identified by their large size (ranging from the size of a baseball to bigger than a basketball), white colour, fleshy texture, and lack of gills and stems. To confirm that a giant puffball is safe to eat, cut it open vertically and check that the flesh is pure white, soft, and has a thin outer skin. Once puffballs start to brown and develop spores inside, they are no longer edible.
Puffballs are versatile and can be cooked in various ways, such as sautéing them in butter with salt and pepper, pickling, or marinating. They can also be used as a gluten-free pizza base for those who are gluten intolerant or following a low-carb diet. To use puffballs as a pizza base, follow these steps:
Preparation:
Before using the puffball as a pizza base, it needs to be washed and the outer skin removed. Cut the puffball into slices, ideally 3/4-inch thick, and brush each side with olive oil.
Cooking:
The puffball slices should be cooked and dried out slightly before adding toppings to ensure they are firm and don't release too much moisture. There are a few ways to cook the puffball base:
- Grill the slices on a barbecue or grill pan until they are browned and have grill marks on each side. This method takes about 10 minutes per side over medium heat with the lid open.
- Place the slices on a gas grill and turn them over carefully. They should be slightly crispy on both sides with grill marks. Puffballs are moist and spongy, so this method helps remove some of the moisture.
- Fry the puffball slices in butter or oil until they are golden brown. This method creates a crispy texture similar to fried mozzarella sticks.
Assembling the pizza:
Once the puffball slices are cooked, spread tomato pizza sauce or pesto sauce on top, leaving a small border around the edges. You can then add shredded cheese, such as mozzarella, and your desired toppings. Keep in mind that puffballs have a mushroom flavour, so additional mushrooms may not be necessary.
Baking:
Place the assembled pizza in an oven preheated to 400 or 425 degrees Fahrenheit. Bake for about 15-20 minutes or until the cheese is melted and the toppings are cooked to your liking. If using a grill, place the pizza on a sheet pan covered with tin foil and bake until the cheese turns slightly brown and the toppings are cooked through.
Serving:
Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves, slice, and serve while still warm. Enjoy the unique and delicious flavour of your puffball mushroom pizza!
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Baking with breadcrumbs
Puffball mushrooms are a unique ingredient to cook with, and there are several ways to prepare them. Firstly, it is important to clean the mushrooms of any debris or insects. Then, slice the puffball into halves and check that the interior is pure white, with no brown spots or other colouration. If there is any discolouration, the mushroom has started releasing spores and should not be eaten.
Once cleaned and sliced, you can prepare the puffball in a variety of ways. One simple method is to melt butter in a skillet over medium heat, then add the puffball slices, seasoning with salt and pepper. You can also sauté minced garlic in butter, then add the puffball slices, seasoning with salt and pepper, and a couple of tablespoons of white wine.
If you want to get a little more creative, you can try breading and baking the puffball slices. To do this, you will need flour, eggs, and breadcrumbs. First, slice the puffball into 1/2-inch thick slices. Then, liberally coat the mushroom slices in flour and tap off the excess. Next, dip the slices into beaten egg, and finally, coat them in breadcrumbs. Place the breaded puffball slices on a baking sheet, making sure they are not crowded, and bake in the oven at 400 degrees Fahrenheit for about 30 minutes, until golden brown.
You can serve the baked puffball slices with a variety of sides and toppings. Some suggestions include arugula or other greens dressed with lemon, olive oil, salt, and pepper, or a light sprinkling of salt on the mushrooms themselves. You can also get creative and use the breaded puffball slices as a base for pizzas or in a lasagna.
Puffball mushrooms have a unique texture and flavour, and breading and baking them is a great way to transform their soft texture into something crispy and meat-like. This classic preparation method is a tasty and fun way to enjoy these giant fungi.
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Frequently asked questions
The classic way to cook puffball mushrooms is to coat them in flour, egg, and breadcrumbs before frying.
First, clean the mushrooms of any debris or insects. Then, slice the mushrooms into steaks or thick slices. Peel off the outer layer.
After preparing the mushrooms, dip them in beaten egg, then coat them in breadcrumbs. Heat oil in a pan and fry the mushrooms until golden brown.
You can sauté puffball mushrooms in butter, or bake them in the oven with pasta, cheese, and sauce. You can also use puffball mushrooms as a pizza base.
You can wrap an unpeeled puffball in plastic wrap and store it in the refrigerator for a day or two.
