Sliced, breaded, and fried puffball makes an excellent fried chicken alternative for food like sandwiches or pasta dishes. I’m always a fan of puffball parm.
A puffball won’t blow you away in the taste department, but they have a good texture. Maybe good foragers can afford to pass them by, but I’m not a good forager.
Actually made me sad this summer: There was a big puffball growing on a neighbor’s lawn. Knocked on the door to ask if we could take it, and they said to let it stay so they could see how large it got. Then they never picked it and I had to watch it rot away.
We used to get puffball mushrooms occassionally. My mum would breadcrumb and deep fry them. Nice.
This is the way.
Sliced, breaded, and fried puffball makes an excellent fried chicken alternative for food like sandwiches or pasta dishes. I’m always a fan of puffball parm.
Interesting. I’ve always heard that they weren’t worth foraging. Maybe next season! We usually see tons around here in September/October.
I do like a nice chicken of the woods, and morels (which I can never find in the wild).
All three are pretty easy to ID, and I’d rather be an old mushroom hunter than a bold mushroom hunter.
A puffball won’t blow you away in the taste department, but they have a good texture. Maybe good foragers can afford to pass them by, but I’m not a good forager.
Actually made me sad this summer: There was a big puffball growing on a neighbor’s lawn. Knocked on the door to ask if we could take it, and they said to let it stay so they could see how large it got. Then they never picked it and I had to watch it rot away.
Ooh, yes, I should have mentioned she sliced them first!