I fear we may have forgotten to post this during Purple Spored Puffball Season! Well, better late than never (and you can start planning for next year’s haul early with this recipe). Anyway, for this meal, we built a Foraged Food version of one of our favourite Chinese Takeout Dishes, Singapore Mei Fun!
Knowing that Purple Spored Puffballs have a very mild flavour and a texture a lot like soft tofu, we decided we wanted to give it the stir fry treatment…so we removed the skin and diced it, cut up some other veggies, and cooked it in the wok. Then, to finish it off, we added some cooked rice vermicelli and tossed to combine! When it came time to eat, my discerning food critics (aka family) were very happy!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 35 Minutes
Ingredients:
- Rice Vermicelli
- Puffball Mushroom (We used Purple Spored)
- Sweet Peppers
- Onion
- Peas
- Sliced Water Chestnuts
- Soy Sauce
- Ground Cumin
- Ground Turmeric
Method:
- Fill a pot with water, and begin to bring it to a boil.
- Slice your puffball mushroom into cross sections, and remove the skin. Then, cut your mushroom into cubes.
- Slice your peppers and onions.
- Heat a little oil in a wok, and add your peppers and onions. Stir fry until they begin to soften.
- Add in your puffball, and sprinkle in some cumin and turmeric as well. Stir to combine.
- Splash in some soy sauce, and then add your sliced water chestnuts and peas. Cook until everything’s hot.
- As your veggies cook, place your noodles in the boiling water. Let cook for a few minutes to soften.
- Remove your noodles from the water, and toss in the wok to fully incorporate.
- Plate, devour, and enjoy!
