We found more Vase Shaped Puffballs in our yard late last week, in mid-October! Knowing that frost is on its way, and thus the inevitable end of Puffball Season, we wanted to make this recipe count (aka make it delicious and ensure it had a fun name). Seeing as though October is also Football Season (and thus Football Food Season), and the Bills were playing another top tier team with whom they’ve developed a rivalry, we felt like turning our mushroom into a game day appetizer would be the way to go!
We began by cutting our mushroom into cubes before giving it a little flour coating and then frying our morsels! A little Buffalo Sauce later, and we were ready to enjoy!
Time: 20 Minutes
- Puffball Mushrooms
- Buffalo Sauce
- Dipping sauce of your choice. We used Blue Cheese Dressing.
- Cut the bottoms (the dirty part where they attach to the ground) off your mushrooms.
- Slice into cross-sections, and make sure all the flesh is white. If it’s yellowing, don’t use.
- Cut or peel the skin off each of your cross-sections, and discard the skin.
- Cut your cross-sections into cubes.
- Pour a tablespoon of all purpose flour into a bowl, and working a couple of cubes at a time, coat each in flour.
- Heat some oil in a deep cast iron pan or Dutch Oven, and when it’s hot, add your cubes.
- Fry for a few minutes per side until your morsels are golden brown all over.
- Transfer your crispy puffball bites to a bowl. Then, pour your Buffalo Sauce over your bites, and toss to coat.
- Plate, devour, and enjoy!