Giant Puffball Parm

This is the third of our meals from the Giant Puffball Mushroom we found the other week while hiking! For this one, we decided to go with some Italian Flare (sort of like we did for the Parmesan Crusted Puffball Bites). Instead of coating with Parmesan cheese, we gave these mushroom pieces a more traditional breading before baking them so they’d get crispy and golden brown. Then, we added some tomato sauce and freshly grated parmesan to the mix to complete the entree!

We served our mushrooms with Chili Garlic Spaghetti (recipe coming soon)!

*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: 40 Minutes

Ingredients:

• Giant Puffball Mushroom
• All Purpose Flour
• Eggs
• Milk
• Bread Crumbs
• Garlic Powder
• Tomato Sauce
• Fresh Parmesan Cheese

Method:

• Preheat your oven to 350 degrees F, and line a baking sheet with foil. Give the foil a quick oil spray.
• Slice your mushroom into large cross-sections, and then cut each into thirds so you can bread them.
• Arrange three bowls on your counter. Put some flour in the first, beat an egg with a little milk in the second, and add some bread crumbs and garlic powder in the third bowl.
• Working one piece of mushroom at a time, dip in your flour to coat. Then, cover with your beaten egg, and toss in your bread crumbs to coat. Then, place on your baking sheet, and work on the next piece. Repeat until all your mushroom pieces are breaded.
• Spray the tops of your breaded mushrooms with a little olive oil, and bake for about 15-20 minutes.
• Flip your mushroom pieces, and bake for another 15 or so minutes until your mushrooms are golden brown and crispy.
• As your mushrooms bake, heat some marinara sauce in a saucepan.
• When your mushrooms are ready, arrange them on your plate. Then, top with your sauce.
• Grate some fresh parmesan cheese atop with a microplane grater.
• Devour, and enjoy!