John Miller
Puffball mushrooms are a versatile ingredient that can be used in a variety of dishes. They are large, spherical mushrooms that can be identified by their smooth, white appearance and solid white flesh with no discolouration. When preparing puffball mushrooms, it is important to first clean them of any debris or insects and remove the outer rind or skin, as this can cause gastrointestinal issues. They can then be sliced and cooked in a variety of ways, including frying, baking, or sautéing. One classic way to prepare puffball mushrooms is to coat them in flour, egg, and breadcrumbs before frying, giving them a crispy texture similar to fried chicken. They can also be used as a base for gluten-free pizzas, added to soups or risottos, or simply grilled. Puffball mushrooms have a mild flavour and a unique, fluffy texture, so they are best paired with seasonings or other ingredients to enhance their taste.
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What You'll Learn
Slicing and inspecting
Slicing:
When slicing puffball mushrooms, it's important to use a sharp knife to ensure clean cuts. Start by trimming off the root end of the mushroom. Then, using a long, sharp knife, cut the puffball into slices that are approximately 1/2 inch thick. You can also cut them into “steaks” for a more substantial presentation. If making puffball "fries", cut the mushroom into thin, even slices. For a unique presentation, you can also create large cross-section slices or smaller slabs for individual pizzas, using the puffball as a gluten-free base.
Inspecting:
After slicing, it's crucial to inspect the mushroom to ensure it's safe to consume and hasn't started to spoil. Here's what to look for:
- Colour: Inspect the colour of the flesh. It should be a solid, pure white throughout. If you see any yellow, brown, or purple discolouration, it indicates that the spores are forming, and the mushroom is no longer safe to eat.
- Texture: The texture of a fresh puffball should resemble a dense, damp sponge. If it feels slimy or has a soft, flaccid texture like an undercooked marshmallow, it may not be suitable for cooking.
- Gills and Stem: To differentiate a puffball from other mushrooms, check for the absence of gills and a stem. Slice the mushroom vertically in half to ensure there are no gill markings or stem inside.
- Insects and Debris: Before cooking, clean the mushrooms by inspecting and removing any debris or insects that may be present.
Remember, proper slicing and inspection techniques are essential for preparing puffball mushrooms safely and ensuring a pleasant dining experience. Always cook mushrooms thoroughly before consuming them.
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Breading and frying
To begin, clean the mushrooms of any debris or insects. Slice the puffball into "steaks" or 1/2-inch slices. Peel off the outer layer, as it can cause gastrointestinal upset in some people. The flesh of the mushroom should be perfectly white, not greenish-yellow, and the mushroom should be larger than your fist.
Prepare your cooking station with two shallow bowls. One filled with aquafaba (chickpea water) or a mixture of soy sauce, water, and a dash of hot sauce, and the other containing flour, egg, and breadcrumbs. You can mix the flour with salt, and if you have a spice grinder, grind the salt finely.
Coat the mushroom slices liberally in flour, tapping off the excess, before dipping them in the aquafaba or the soy sauce mixture, and then in the beaten egg. Finally, coat them in breadcrumbs.
Heat a generous amount of oil in a pan over medium heat. When the oil is hot, add the puffball slices and cook until golden brown on each side. You may need to adjust the heat to avoid burning the mushrooms.
Once cooked, sprinkle with salt, or serve with arugula, lemon, and olive oil.
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Baking
When preparing puffball mushrooms for baking, it is important to ensure they are safe to eat. When foraging for puffballs, cut them open to check for gills or a stem, which would indicate that they are poisonous amanita mushrooms. The flesh of the mushroom should be perfectly white, not greenish-yellow, and the outer skin should be peeled off as it may cause intestinal irritation.
To bake puffball mushrooms, preheat your oven to 400°F (200°C). Clean the mushrooms and cut them into slices, removing the root end and checking for any bug damage. Next, dip the slices into a mixture of equal parts soy sauce and water, with a dash of hot sauce. Then, roll the slices in flour, tap off the excess, and dip them in beaten egg before coating them in breadcrumbs. Place the coated mushroom slices on a baking sheet lined with parchment paper, leaving some space between each slice. Bake for around 30 minutes, until the breadcrumbs are golden brown and crispy.
Alternatively, you can bake puffball mushrooms as part of a pasta bake. Clean and slice the mushrooms, then sauté them in butter with minced garlic, salt, and pepper. Add some white wine to the skillet and cook until the wine evaporates and the mushrooms are golden brown. In a separate bowl, toss the cooked puffballs with cooked pasta, pasta sauce, and shredded cheddar cheese. Transfer the mixture to a greased baking dish, cover with mozzarella cheese, and bake at 350°F (180°C) for about 30 minutes, until the cheese is bubbling and golden.
Puffball mushrooms can also be baked as a gluten-free pizza base. Simply slice the puffballs, bread them, and freeze them. When you're ready to eat, pull them out of the freezer and bake them for 15 minutes for a quick and easy dinner.
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Pizza base
Giant puffball mushrooms are large, white, fleshy mushrooms with no gills and no stem. They can be found in late summer and early fall in timber, meadows, fields, and yards. They can also be identified by their pure white, soft flesh with a thin outer skin. Before preparing a puffball mushroom, it is important to ensure that it is safe to eat. Check that the mushroom is pure white inside and has no signs of browning or developing spores, as this indicates that it is no longer good to eat.
To prepare a puffball mushroom as a pizza base, start by slicing the mushroom into rounds that are about 1/2- to 3/4-inch thick. You can peel the mushroom to remove the outer skin, especially if it is tough. Brush both sides of the mushroom slices with olive oil and place them on a baking sheet or pizza stone. You may also place them directly on a gas grill to get some grill marks. Bake the puffball mushroom slices in the oven at 400 degrees Fahrenheit (or 425 degrees Fahrenheit according to another source) for about 10-15 minutes, or until they become tender and slightly golden.
Remove the puffball slices from the oven and let them cool slightly. Blot any excess moisture with a paper towel. Spread a thin layer of tomato sauce or pesto sauce on each slice, leaving a small border around the edges. You can also skip the sauce and make a sauceless pizza. Sprinkle shredded mozzarella cheese over the sauce, then add your desired pizza toppings.
Place the puffball pizzas back in the oven and bake for about 15-20 minutes, or until the cheese has melted and the toppings are cooked to your liking. Remove the pizzas from the oven and let them cool slightly before serving.
You can also prepare puffball mushroom pizza bases in advance and refrigerate or freeze them. When ready to serve, simply add your desired toppings and bake until the cheese is melted and the toppings are cooked.
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Freezing
To prepare your puffball mushrooms for freezing, start by cleaning them and cutting them into small pieces. Blanching is a crucial step in the freezing process, as it helps preserve the flavour and texture of the mushrooms. To blanch your mushrooms, bring a large pot of water to a boil. Add the sliced mushrooms to the boiling water and let them cook for 2-3 minutes. Then, remove the mushrooms from the water and immediately submerge them in a bowl of ice water for 2-5 minutes to stop them from cooking further. Once the mushrooms have been blanched and cooled, drain them using a colander or strainer to remove as much excess water as possible.
Next, spread the mushrooms out on a baking sheet lined with parchment paper, ensuring they do not touch each other. Place the baking sheet in the freezer and let the mushrooms freeze for at least 2 hours. After they have been frozen, transfer the mushrooms to an airtight container or freezer bag. Label the container or bag with the date and contents, and place it back in the freezer. The mushrooms will keep for up to 6 months.
Alternatively, you can freeze the mushrooms with sheets of waxed paper separating them. When cooking with these frozen mushrooms, heat up your pan before taking the mushrooms out of the freezer to avoid them turning into a gelatinous mess.
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Frequently asked questions
Look for spherical mushrooms that are larger than your fist with solid white flesh and no patterns or discolouration.
Clean the mushrooms of any debris or insects. Slice them into "steaks" and peel off the outer layer.
Preheat the oven to 400°F. Dip each piece of puffball into aquafaba, then coat with breadcrumbs and lay on a baking sheet. Bake for 30 minutes.
Coat the mushroom slices in flour, dip them in beaten egg, then cover them in breadcrumbs. Fry in oil until golden brown.
You can use puffball mushrooms as a base for gluten-free pizzas, make puffball fries, or sauté them with garlic and white wine.
