Giant Puffball Parmigiana

My recent Blog post explains how I got introduced to this amazing fungus. https://eatingforireland.com/2019/06/08/thats-one-big-mushroom/

I’ve always been a mushroom fan, but this is better!  A happy half-hour on the Internet gave me all the information I needed, plus a suggestion for a recipe, which I’m going to share with you now.

If you get a chance to try this delicious foraged giant, please do!

A couple of words for the wise. I’m a city girl, and my country lore isn’t quite what it should be, so if you’re like me I’d suggest:

a) That you buy your Puffball from a reputable source.

b) Wipe it, don’t wash it.

c) Cut off the outside rind – it can cause tummy upsets in some people.

d) The inside of the fungus should be soft and fully white – if it’s going brown or purple, it’s creating spores and is not fit for eating.

Now, let’s get on and have some fun with this yummy ingredient!

EQUIPMENT:

• A frying pan.
• A shallow roasting tray, lined with baking parchment.
• A small saucepan
• 3 small bowls

INGREDIENTS:

• A nice big slice (or two) of Giant Puffball – rind, and any evidence of animal nibbling removed
• 1 tablespoon of seasoned plain flour
• 1 small egg, lightly beaten
• 1-2 tablespoons of grated Parmesan cheese
• a drizzle of Rapeseed Oil
• A large knob of butter
• A fresh Mozzarella, sliced

For the Tomato sauce: (of course you can use ready-made – I just had the ingredients to hand when I was making this recipe)

For 2-3 people

• 2-3 ripe tomatoes – seeds removed and diced
• 2 cloves of garlic, grated
• half a green Chilli, finely chopped, or a sprinkle of dried Chilli flakes.
• Good glug of Olive oil
• Big handful of fresh Basil, finely chopped.

METHOD:                               

Make the Tomato sauce first:

• Heat the oil in the saucepan to a medium-high heat.
• Add the chopped tomatoes and stir around until they start to fall apart (a couple of minutes)
• Add some salt and pepper, and the grated garlic.
• Add the Basil.

• Let the sauce reduce down until there’s not too much liquid left.
• Put to one side (it doesn’t have to be hot for this recipe)

The Puffball:

• Place the seasoned flour, beaten egg and Parmesan into separate bowls

• Cut the prepared Puffball into even-sized pieces
• Dredge a piece in the flour, then dip into the beaten egg, and finally into the Parmesan.
• Place on a plate, then continue dipping all the other pieces.

• Heat the oil and butter together and fry the Puffball pieces until golden on both sides.

• Remove each piece to a sheet of kitchen paper as it’s done.
• This doesn’t need to be kept warm either.

To finish: Heat the oven to 180 fan

• Place each piece on a lined baking tray.
• Top each one with a spoon of tomato sauce

• Top off with a  slice of Mozzarella
• Place into the oven for about 7-10 minutes until the cheese is melted
• Serve at once.

NOTES:

• With a few creative substitutions for the Parmesan and Mozzarella, this would be an excellent Vegan dish. I really liked this, and I’m a carnivore!
• I used my Puffball as a side-dish for this evening’s dinner, but I think it’s worthy of being the star attraction, with a robust side-salad.
• Once the Puffball is cooked, you can let it cool until you want it.
• One of the things I learned from my Internet search is that if you want to freeze it, you must cook it first.
• I’m definitely going to try making a Vegetarian Pizza as soon as I can, using my new-found pal as a base!