Preparing Puff Mushrooms: A Simple Guide

Giant puffball mushrooms, or calvatia gigantea, are commonly found in meadows, fields, forests, and even golf courses. They are spherical in shape and generally range from 5-20 inches in diameter. They can be cooked in a variety of ways, including frying, baking, sautéing, and grilling. When preparing puff mushrooms, it is important to first clean them of any debris or insects and slice them into the desired shape. They can then be coated in flour, egg, and breadcrumbs before being fried, or dipped in aquafaba and breadcrumbs before being baked. Puffball mushrooms have a mild flavor and a marshmallow-like texture, and they can be seasoned with salt, pepper, garlic, butter, oil, and herbs to enhance their flavor. They can also be used as a base for pizzas or as a substitute for chicken in recipes.

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Sourcing and identifying puffball mushrooms

Puffball mushrooms are a fantastic wild edible, but they have several deadly look-alikes. It is very important to correctly identify puffball mushrooms before consuming them. The best way to identify a puffball mushroom is to cut the mushroom in half from the top of the cap to the bottom. The inside of edible puffball mushrooms should be solid and pure white, with no patterning, marks, or colours inside, and especially no signs of gills. If there are any gills present, then it is not a puffball mushroom. Young puffballs are solid balls of spongy tissue and can be quite large, round, and white, making them relatively easy to spot in nature.

Puffballs are a group of mushrooms that includes several different species. They grow as solid spheres of fungus without any gills, caps, or stems. They can be found growing anywhere that their spores have landed, so they can move around a bit as they are not bonding with a particular tree. This means that puffballs can be found in a variety of locations, such as fields, deep woods, and directly on trails.

When sourcing puffball mushrooms, it is important to inspect the root base where the mushroom attaches to the ground for larvae and bug damage. Cut away any infested portions to improve the shelf life of the puffballs. It is also important to note that only young puffballs are edible. If you find one that is soft, brown, or full of spores inside, then it is too mature for consumption.

To source fully ripe puffball mushrooms, look for those that have turned completely brown and are filled with mature spores. Cut the puffball at the base and place it on a piece of cardboard or paper towel to catch any spores. Once you have foraged the puffball, check that the flesh is thick, hard, and solid white.

Cleaning and preparing the mushrooms

Cleaning and preparing puff mushrooms is a simple process, but it requires careful attention to detail to ensure the mushrooms are safe to eat. Here is a step-by-step guide:

Cleaning:

• Begin by identifying the mushrooms. Giant puffball mushrooms, or Calvatia gigantea, are spherical and generally range from 5 to 20 inches in diameter. They have a unique smooth, white appearance and can be easily spotted due to their size.
• Slice the mushroom vertically in half to check for any markings of gills or a stem inside, which could indicate the presence of poisonous amanita mushrooms. The flesh of a puffball mushroom should be solid white with no discolouration. If you see any yellow, brown, or purple colouration, it means the spores are forming, and the mushroom is no longer safe to eat.
• Clean the mushrooms by using a damp paper towel to gently wipe away any dirt, debris, or insects that may be present.
• Trim the stem end with a paring knife to ensure only the white flesh remains. If the mushroom is very large, it is advisable to peel it, as the outer skin can become leathery.

Preparing:

• Slice the cleaned and trimmed mushroom into desired sizes. You can cut them into quotation marks steaks, large slices, or smaller pieces, depending on your intended use and recipe.
• If you plan to bread and fry the mushrooms, you can dip them in a mixture of flour, egg, and breadcrumbs. Ensure you tap off any excess flour before dipping in the egg.
• If using an oven or air fryer, prepare a baking sheet lined with parchment paper. Preheat the oven to 400°F (200°C).
• Place the prepared mushroom slices on the baking sheet, leaving a little space between them to ensure they get crispy.
• If desired, brush the mushrooms with olive oil or butter before cooking to enhance their flavour and texture.

Puffball mushrooms are now ready for cooking! Whether you choose to fry, bake, or air fry them, they make a delicious and versatile ingredient.

Battering and breading the mushrooms

Battering and breading puff mushrooms is a simple process. First, clean the mushrooms of any debris or insects. You can use a damp paper towel for this step. Next, slice the mushrooms into "steaks" or large slices, and peel off the outer layer. This is important as the outer skin can get leathery and may cause gastrointestinal upset in some people.

Now, prepare your batter and breading station. You should have two shallow bowls – one filled with aquafaba (chickpea water), and the other containing breadcrumbs. If you don't have aquafaba, you can mix plant milk with a bit of lemon juice; once it curdles, it will have a similar texture. Alternatively, you can use a mixture of flour, egg, and breadcrumbs. In a separate bowl, mix flour with salt, and liberally coat the mushroom slices in this mixture, shaking off any excess. Then, dip them in beaten egg before transferring them to the breadcrumb bowl.

Finally, line a baking sheet with parchment paper, leaving a little space between each mushroom slice. Bake in the oven at 400°F for about 30 minutes, or fry in oil over medium heat until golden brown on each side. You can also use an air fryer, but you may need to cook the mushrooms in batches.

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Frying the mushrooms

Frying puff mushrooms is a great way to prepare them, and there are several methods you can use. Here is a step-by-step guide to frying puff mushrooms:

Preparing the Mushrooms

First, clean the mushrooms with a damp paper towel to remove any dirt or debris. If your mushrooms are large, it is a good idea to peel them first, as the outer skin can become leathery. Slice off the root or stem end of the mushroom and inspect the flesh. It should be perfectly white, with no discolouration or signs of gills, which could indicate the presence of poisonous amanita mushrooms. Slice the mushrooms into steaks or large slices about 1/4 to 1/2 inch thick.

Breading the Mushrooms

Set up your cooking station with two shallow bowls. One bowl should contain flour mixed with salt, and the other should have beaten egg. You can also use aquafaba (chickpea water) instead of egg for a plant-based option. Prepare a baking sheet lined with parchment. Take each mushroom slice and coat it liberally with flour or aquafaba, tapping off any excess. Then, dip it in the egg or aquafaba, followed by the breadcrumbs. Make sure the mushrooms are well-coated.

Heat a generous amount of butter or oil in a pan over medium heat. You can also use a combination of both. When the butter has melted and is foamy, or when the oil is hot enough for a breadcrumb to sizzle, it's time to add the mushrooms. Place the coated mushroom slices in the pan and cook until golden brown on each side. Adjust the heat as needed to prevent burning. The mushrooms are ready when they have a crispy breadcrumb coating and a nutty, cheesy flavour.

Serving the Mushrooms

Once your mushrooms are fried, you can serve them as-is or with a light sprinkle of salt. They go well with arugula or other greens dressed with lemon, olive oil, salt, and pepper. You can also get creative and add cheese, gravy, or other toppings. Alternatively, use your fried mushrooms as a base for pizzas or in recipes such as risotto or soup. Enjoy your delicious and crispy puff mushrooms!

Serving the mushrooms

Puffball mushrooms can be served in a variety of ways. A classic way is to fry them, coating them in flour, egg, and breadcrumbs before cooking. This gives the mushrooms a crispy texture, similar to meat cutlets. They can be served with a variety of sides, such as cheese, gravy, or a light salad with arugula, lemon, and olive oil.

Another option is to bake the mushrooms. After cleaning and slicing the puffballs, coat them with aquafaba (chickpea water) and breadcrumbs, then bake them in the oven at 400°F for about 30 minutes. These "fried chicken" puffballs can be served with hot sauce for a spicy kick.

If you're looking for a milder flavor, you can toss the puffballs in BBQ sauce, teriyaki, or sweet chili sauce. You can also cut them into smaller pieces to make "nuggets" or keep them as large slices. These can be served as a snack or appetizer, perfect for dipping in your favorite sauce.

For a gluten-free option, puffball mushrooms can be used as a base for pizzas. Slice the puffball into cross-section slices for large pizzas or smaller slabs for individual servings. Brush each slice with olive oil and cook until dried out slightly to use as a crust. Top with your favorite pizza toppings, such as ham, pepperoni, vegetables, or cheese.

Additionally, puffball mushrooms can be sautéed with garlic, butter, salt, and pepper. This method enhances the mild flavor of the mushrooms while adding a golden-brown crust. You can also add a couple of tablespoons of white wine to the skillet for extra flavor. These sautéed mushrooms can be served as a side dish or used in recipes such as risotto or soup.

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