Sarah Brown
Puffball mushrooms are a versatile and edible variety of fungi that can be grilled, fried, baked, or sautéed. They are easy to identify and forage, making them a great option for beginner foragers. Before cooking, it is important to clean the mushrooms, removing any dirt, debris, or insects. The outer skin should also be peeled off, as it may cause intestinal irritation. Puffball mushrooms can then be sliced, coated in flour, egg, and breadcrumbs, and fried until golden brown. Alternatively, they can be dried and dehydrated, preserving their texture for later use.
| Characteristics | Values |
|---|---|
| Identifying | Giant puffball mushrooms are spherical and range from 5-20 inches in diameter. They are easy to identify and don't have any dangerous lookalikes. |
| Inspection | Before consuming, cut open the puffball to ensure the inside is solid white and soft, with no discolouration or patterning. Inspect the root base for larvae and cut out any infested portions. |
| Cleaning | Rinse off any dirt and use a knife or your fingers to remove the outer skin, which may cause intestinal irritation if consumed. |
| Slicing | Cut the puffball into thin slices or "steaks", about 1/4-1/2 inch thick. |
| Battering | Coat the slices in flour, then dip them in beaten egg, and finally roll them in breadcrumbs. |
| Frying | Heat oil in a pan over medium heat and fry the battered slices until golden brown on each side. |
| Oven-Baking | Preheat the oven to 400°F. Dip the slices in aquafaba (chickpea water) and coat them in breadcrumbs. Place on a baking sheet and bake for about 30 minutes. |
| Air Frying | Cut the puffball into smaller pieces or "nuggets" and cook in batches. |
| Dehydrating | Clean and slice the puffballs, then dehydrate at 120ºF/49ºC for 8-12 hours until dry and brittle. Alternatively, sun-dry the slices for 24 hours. |
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What You'll Learn
Cleaning puffball mushrooms
To clean puffball mushrooms, first, rinse off the mushrooms to remove any dirt. You can then use a paring knife or your fingers to remove the outer skin, which should peel off easily. The outer skin is edible but may cause intestinal irritation, so it is recommended to remove it. If you are not peeling the skin, you can wipe the mushrooms dry and cook them with the skin on, which will keep the mushroom flesh moist.
After cleaning and peeling the mushrooms, you can cut them into slices, cubes, or steaks. The mushrooms can then be cooked in a variety of ways, such as frying, sautéing, or baking.
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Cutting and slicing
When preparing puffball mushrooms, it is important to clean them thoroughly. Rinse off any dirt with water or use a damp paper towel to wipe them down. You should also remove the outer skin, as it may cause intestinal irritation or upset your stomach. The outer layer can be peeled off easily with your fingers or a paring knife.
Once the mushrooms are clean, you can start slicing them. You can cut them into thin slices, or ["steaks"], about 1/4 inch to 1/2 inch thick. If you want to make "nuggets", you can cut the mushroom into smaller pieces. It is recommended to use a long, sharp slicing knife for this process.
After slicing, you can coat the mushroom pieces in flour, tapping off any excess. You can also dip them in beaten egg and then coat them with breadcrumbs for a crispy texture when cooked.
If you plan on dehydrating the puffball mushrooms for preservation, you should put the clean slices on trays and set the dehydrator to 120ºF/49ºC for 8-12 hours, or until they are completely dry. Alternatively, you can sun-dry the slices by placing them on mesh screens and turning them occasionally for 24 hours.
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Battering and breading
To batter and bread puffball mushrooms, start by cleaning the mushrooms and removing the outer layer of skin, which can upset your stomach if eaten. Then, slice the puffballs into thin, even slices. The thickness of the slices will depend on the size of the puffball and can range from 1/2-inch to 1-inch thick.
Next, coat the mushroom slices in a batter of flour, egg, and breadcrumbs. Season the flour with salt and pepper, dip the slices in beaten egg, and then roll them in panko breadcrumbs. You can also add milk to the egg mixture and use seasoned breadcrumbs for extra flavour.
Finally, fry the battered and breaded puffball mushrooms in hot oil until they are golden brown and crispy. Be sure to add more oil if the pan starts to dry out, and adjust the heat as needed to prevent burning. Serve the fried puffballs as soon as they are cool enough to touch, and enjoy their distinctive taste and texture!
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Frying and grilling
Frying puffball mushrooms is a classic way to cook this fascinating fungi. Before frying, it is important to correctly identify the mushroom as edible. Look for a smooth, round to oblong, solid white mushroom with no blemishes on the flesh. Any discolouration indicates the mushroom is poisonous.
To prepare the mushrooms, clean them with a soft brush or cloth to remove any debris or insects. You do not need to peel puffball mushrooms. Slice the mushrooms into even pieces, either into cubes or thick slabs, so they cook evenly.
There are a few different ways to fry puffball mushrooms. One method is to coat the mushroom slices in breadcrumbs before frying. You can use regular, gluten-free, or panko breadcrumbs. Another option is to dust the slices in cornmeal or wild rice meal and season with salt. Heat a generous amount of oil in a pan, such as avocado oil or sunflower oil, and fry the mushrooms until golden brown. You can also add other seasonings like crushed garlic, salt, and pepper.
Fried puffball mushrooms can be served as an appetizer with dipping sauces or added to a salad. They can also be used in other dishes, such as puffball parmesan, where the fried slices are smothered in mozzarella, tomato sauce, and parmesan.
Grilling puffball mushrooms is another great way to cook them, giving them a smoky flavour and crispy texture. To grill puffball mushrooms, preheat the grill to medium-high heat. Slice the mushrooms into thick slabs and brush with olive oil or melted butter on both sides. Place on the grill and cook for about 5-7 minutes on each side, or until golden brown. When you flip the mushrooms, add seasonings like crushed garlic, salt, and pepper. Grilled puffball mushrooms can be served as a side dish or added to a salad or burger.
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Dehydrating and storing
Dehydrating puffball mushrooms is one of the best ways to preserve them. They dehydrate well and retain a good texture when rehydrated. To dehydrate puffball mushrooms, first clean the mushrooms and slice them into thin pieces. Use a damp paper towel to wipe away any dirt, and trim the stem end with a knife so that only white flesh remains. If your puffball is large, it may be a good idea to peel off the outer skin, as it can get leathery.
Next, set your dehydrator to 120ºF/49ºC and place the mushroom slices on the trays. The dehydration process will take 8-12 hours. You'll know the mushrooms are done when they are completely dry and brittle. Alternatively, you can sun-dry your puffball slices. Place the slices on mesh screens and turn them occasionally for 24 hours, so they dry evenly.
Once your puffball mushrooms are dehydrated, you can keep the slices whole or grind them into a powder. To make powder, use a high-powered blender to blend the dried slices. Toasting the slices at 325ºF until they are golden will add more flavour to the powder. Store the powder in airtight containers, away from sunlight, and don't forget to label them.
When dehydrating puffballs, you may notice some pieces yellowing. This is not ideal, but as long as you can get them completely dry, and reheat them in boiling water, they will still be safe to eat. However, it is recommended to test a small amount first, as the flavour may be too strong.
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Frequently asked questions
Puffball mushrooms are round and can vary in size from a golf ball to a beach ball. They do not have caps or gills and are generally white, pale tan, or brown.
Clean the mushrooms with a damp paper towel to remove any dirt. Cut off the root end and inspect for any bug damage. The flesh should be solid white and soft, with no discolouration. Slice the mushrooms and peel off the outer layer.
Puffball mushrooms are versatile and can be grilled, fried, baked, or sautéed. A classic recipe involves dipping the mushroom slices in flour, egg, and breadcrumbs before frying. They can also be dehydrated and ground into a powder for use in soups, stews, and gravies.
