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Calvatia Recipes

Mushroom Recipes

   This mushroom is a choice edible. Trim away the cuticle (covering) if it's encrusted with dirt and cut out any bad parts with a paring knife. Try not to wash this mushroom under water, or it will become too soggy to sauté. Slice the puffball, sauté it, steam it, or simmer it in soups, like other mushrooms. It's also great baked or grilled. It has a rich, earthy flavor with a texture of marshmallows. This mushroom doesn't dehydrate well. To store it long-range, cook it and freeze it.
Crunchy Puffball

Young puff-ball
6 slices bacon
1 egg
50 g (2 oz) flour
Fresh breadcrumbs, toasted
Salt and pepper
Cooking Instructions:
Make fresh breadcrumbs and toast them under the grill. Make a batter by whipping the egg lightly with a little water, then gradually mix in the flour. Flavour with pepper and salt and leave for 20 minutes for the flour to swell. Clean the puff-ball (it is usually unnecessary to peel it), then cut into slices about ?cm (? in) thick. Dip first in the batter and then in the breadcrumbs and fry in the fat created by frying the bacon, until they are a lovely, golden brown. Serve with bacon, for breakfast.
Giant Puffball Omelette


225 g Giant Puff Ball, thinly sliced
80 ml (4 tbsp) butter
60 ml chopped fresh chives
60 ml chopped fresh parsley
60 ml heavy cream
6 eggs, lightly beaten
Salt and Black Pepper
Cooking Instructions:
Sauté the mushrooms in half the butter, until the liquid has almost evaporated. Add the herbs and set aside. Melt the remaining butter in an omelette pan on a moderate heat. Blend the cream into the eggs and add salt and pepper, then pour into pan. When the egg mixture starts to set lift the edges, and tilt the pan so the remaining runny mixture can flow to the heat. When the mixture just stops flowing add the sautéed mushrooms to the omelette. When the omelette starts to turn golden brown at the bottom, fold in half and slide onto a plate. Serve immediately.
Stuffed Giant Puffball Mushrooms

1 smooth, white giant puffball
2 rashers smoked bacon, chopped
1 slice ham, chopped
6 tomatoes, chopped
1 courgette, chopped
1 handful basil, shredded
1 handful parsley, chopped
1 tsp thyme leaves
1 garlic clove, crushed
1 small onion, chopped
1 tbsp oatmeal
Cooking Instructions:
Slice the top off the puffball and carefully scrape-out the inside (leave a thick skin so they do not collapse then chop up and reserve the scrapings. Chop the scrapings, mix half with all the other ingredients and stuff back into the puffball. Replace the cap you removed at the beginning and wrap the entire puffball in aluminium foil. Place in a roasting tin and put in an oven pre-heated to 180°C, baking for 2 hours. Serve immediately, accompanied by fresh vegetables or wild greens.

Mushroom Recipes

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