We found our first Giant Puffball on a hike the other day, and we feasted on it for three days! It was very similar to the smaller Purple Spored or Vase Shaped Puffball, so we knew how these mushrooms would behave texturally and tastewise. So, my wife suggested cutting them up into bite sized pieces and coating them in Parmesan Cheese before baking! And it worked really well! The breading process is a bit tedious, and it represents most of the time you’ll spend making this…but it is worth it! The natural saltiness of the cheese adds an intense cheesy flavor to these.
We served our Cheese Puffs over a garlic infused homemade tomato sauce alongside steamed and sauteed green beans!
*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: 60 Minutes
Ingredients:
- Giant Puffball Mushroom
- All Purpose Flour
- Eggs
- Milk
- Parmesan Cheese (from the plastic silo)
Method:
- Preheat your oven to 350 degrees F, and line a baking sheet with foil. Give the foil a quick oil spray to prevent sticking.
- Cut your puffball into slices, and remove the outer skin. Then, cut each slice into cubes.
- Set up three bowls.
- Add your flour to the first
- Add eggs and milk to the second, and then beat them together thoroughly.
- Add some Parmesan cheese to your third bowl.
- Place a few of your puffball bites into the flour, and toss to coat.
- Transfer the flour-coated puffballs to your egg bowl, and coat with eggs.
- Transfer your egg coated puffballs to your Parmesan bowl, and toss to completely cover with your cheese.
- Arrange your cheese coated puffballs on your baking sheet.
- Repeat until all of your puffball bites are coated with cheese and sitting on your baking sheet.
- Bake for 15-20 minutes until golden brown. You can flip partway through the cooking, but you don’t need to.
- Plate, devour, and enjoy!
