Fried puffball mushroom
Puffballs are found in the woods this time of year. They grow quickly and grow big, then go bad just as fast. If you don't harvest them, you can go back in a few days and kick them like a soccer ball and watch the spores fly! Hence, puffballs got their name! I'd rather eat them!
Fried puffball mushroom
Puffballs are found in the woods this time of year. They grow quickly and grow big, then go bad just as fast. If you don't harvest them, you can go back in a few days and kick them like a soccer ball and watch the spores fly! Hence, puffballs got their name! I'd rather eat them!
Cooking Instructions
- 1
Cut away all skin and any browned areas on your puffball. I usually cut it into a cube to start and trim from there. Brown or green inside flesh can make you sick. Do not use anything that isn't white inside. Slice into 1/2 to 3/4 in. Slices. Keep about 1/2 for another use.
- 2
Mix egg wash in shallow bowl. Mix breading in separate bowl. Heat frying pan to med. High.
- 3
Dip slice into egg, then into breading. Add oil to hot pan to keep food from sticking.
- 4
Carefully fry up slices in hot oil, 2-3 min. EAch side. Use tongs to flip gently so you don't splash hot oil.
- 5
Fry up only as much as will fit in your pan. Remove from pan to wire rack in microwave( just to hold them warm with the door shut) or oven.
- 6
Serve when all slices are cooked. This will make about half a med. Size puffball. Save rest for another meal.
- 7
Can also use puffballs any way you would use sliced mushrooms. They are amazing and have a rich, deep mushroom flavor.
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