A few weeks ago Dad and I were working at the Airport when something shiny in the field caught my eye…… it was a Puffball Mushroom! Like a kid on an Easter egg hunt I tore through the field collecting mushrooms. Dad was just delighted (not really. He hates mushrooms)… I used him as an impromptu Easter egg basket. I filled Dad’s arms with with the lovely Puffballs while visions of Fried Mushrooms danced in my head.
Grandma first introduced me to Puffball Mushrooms when I was in my early teens. Mom and Dad were out for the evening and I was having dinner with my grandparents. Grandma tricked me into eating them…. she was sneaky like that. No way in hell I would have eaten nasty mushrooms out of a field….. unless Grandma tricked me into eating them…. I was a teenager…. they were fried…. I ate them… and they were delicious. Sneaky, sneaky, Grandma…. she was right.
Fried Puffball Mushrooms
- Puffball Mushroom, cleaned and sliced
- Egg, (whisked with a little bit of water)
- Flour (I used Pamela’s Gluten Free Flour)
- Olive Oil
Wash and slice the puffball mushroom (make sure you a have a real puffball – http://www.mssf.org/cookbook/puffballs.html and that it is completely white inside). Dip the slices in the egg wash and then coat with the flour. Fry in the oil until toasty and brown. Eat and enjoy!