Puffball mushrooms, also known as Calvatia, are a unique and delectable wild mushroom variety found in late summer and fall. They are prized for their distinctive shape, soft texture, and earthy flavor. In this article, I will instruct you how to cook puffball mushrooms in 2 different ways: sautéed and fried.
1. How To Cook Sauteed Puffball Mushrooms
Ingredients
- 1 pound fresh puffball mushrooms (small-size)
- 2 tablespoons butter or olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (optional, such as parsley or thyme)
Instructions
Gently brush off any dirt or debris from the puffball mushrooms. You can also use a damp paper towel to wipe them clean. Then cut the puffball mushrooms into thin slices.
Heat the butter or olive oil in a large skillet over medium heat. Then add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Next, add the sliced puffball mushrooms to the skillet and sautee the mushrooms for 5-7 minutes, stirring occasionally, until they are tender and lightly browned.
Season with salt and pepper to taste. You can also add some fresh herbs like parsley or thyme for extra flavor.
Once the mushrooms are cooked to your liking, remove them from the heat.
Serve the sautéed puffball mushrooms as a side dish or add them to pasta, risotto, or other dishes for a delicious earthy flavor.
2. How To Cook Fried Puffball Mushrooms
Ingredients
- 1 pound fresh puffball mushrooms (medium or large-size)
- 2-3 large eggs
- 1 cup all-purpose flour
- 1 cup breadcrumbs or panko breadcrumbs
- 1 teaspoon garlic powder (optional)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
Gently brush off any dirt or debris from the puffball mushrooms. Use a damp paper towel to wipe them clean if needed. Cut the puffball mushrooms into slices that are about 1/2 – 3/4 inch thick.
In three separate shallow dishes, set up your coating stations. In the first dish, add the flour and season it with salt, pepper, and garlic powder (if using). In the second dish, beat the eggs. In the third dish, place the breadcrumbs.
Dip each slice of puffball mushroom into the flour mixture, ensuring it’s coated evenly. Shake off any excess flour. Then, dip the mushroom slice into the beaten eggs, making sure it’s well coated. Finally, press the mushroom slice into the breadcrumbs, ensuring it’s fully covered. Gently shake off any excess breadcrumbs.
In a large skillet or frying pan, add enough vegetable oil to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat.
Fry the coated mushrooms in batches, ensuring not to overcrowd the pan. Fry them for about 2-3 minutes on each side or until they turn golden brown and crispy.
Once the mushrooms are fried, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil.
Fried puffball mushrooms are best enjoyed right after cooking while they are still hot and crispy. You can serve them as a delightful appetizer with a dipping sauce of your choice or as a side dish to complement your main course.
Puffball mushrooms offer a delightful culinary experience, whether sautéed to bring out their natural flavors or fried to create a crispy treat. Two recipes in this article provide great ways to enjoy the unique flavor and texture of these wild mushrooms.
