PUFF BALL FLOWER RECIPES

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CLASSIC FRIED PUFFBALL MUSHROOMS - FORAGER CHEF



Classic Fried Puffball Mushrooms - Forager Chef image

Breaded, fried puffball mushrooms

Provided by Alan Bergo

Categories     Main Course

Prep Time 30 minutes

Cook Time 45 minutes

Number Of Ingredients 10

Fresh puffball mushrooms
1.5 teaspoon Kosher salt
1/2 teaspoon Fresh ground black pepper
1.5 cups All purpose flour
Panko breadcrumbs
3 large Eggs (beaten well with a splash of half and half )
High heat cooking oil (like grapeseed, as needed, for frying )
Fresh arugula or whatever greens you have/prefer
Fresh lemon juice or wedge
Extra virgin olive oil

Steps:

  • Preheat an oven to 225, or to a warm setting.
  • Mix the flour with the salt. If you can grind the salt in a spice grinder to make it fine, do it.
  • If you haven't already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.
  • Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices and the size of your pan) then, when sizzling hot, add the puffballs and cook until golden brown on each side.
  • Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up a ton of oil, and you don't to let the pan get dry, think of it like a shallow deep-fry. If the pan gets dry, add more oil.
  • Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you're done with the rest.
  • When the mushrooms are all fried, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.

PUFFBALL MUSHROOM LASAGNA - FORAGER CHEF



Puffball Mushroom Lasagna - Forager Chef image

Lasagna using puffball mushrooms instead of pasta

Provided by Alan Bergo

Categories     Main Course

Prep Time 60 minutes

Yield 6

Number Of Ingredients 23

1 large
Flavorless cooking oil (as needed for cooking the puffballs)
Kosher salt and fresh ground black pepper (to taste)
1 32 ounce can whole peeled tomatoes
1 tablespoon minced fresh garlic
1 small yellow onion (diced to yield 1/2 cup)
1/4 cup extra virgin olive oil
2-3 large leaves of fresh basil (torn)
Kosher salt (to taste)
Pinch of crushed red pepper flakes (optional)
1/4 cup dry white wine
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk
1/4 cup grated parmesan
Kosher salt (to taste)
Pinch of freshly ground nutmeg
1 lb spinach (blanched in boiling salted water, shocked in an ice bath and drained well, then chopped fine)
1 lb highest quality ricotta cheese
1 large egg
1/2 lb semi-firm mozzarella (or grated mozzarella, plus more for finishing the top of the lasagna)
1/4 cup grated parmesan (plus more for finishing the top of the lasagna)
Kosher salt and fresh ground black pepper (to taste)

Steps:

  • Tomato Sauce
  • Bechamel
  • Spinach filling
  • Assembling the Puffball Lasagna
  • Baking

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Cut them into slices using the biggest, sharpest knife you’ve got. Then put them in a skillet with some oil and cook them until they’re a golden color to seal in the flavor, just like chefs suggest searing chicken or steak before putting it in the oven. You can also cook puffball mushrooms on the grill.
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Always cut your “puffball” from top to bottom and examine the inside. A young Sclerdomera will be round and white inside like a puffball but the white flesh will be hard. The white flesh of the puffball is marshmallow soft. The young Amanita can be round and white inside like a puffball but it will show the outline of the yet unopened mushroom. The Sclerdomera has caused deaths and the ...
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A puffball is a member of any of a number of groups of fungus in the division Basidiomycota. Their distinguishing feature is that they have gasterothecia in which the spores are produced internally. They are called puffballs because a cloud of brown dust-like spores is emitted when the mature fruiting body bursts. Categories.
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Plant in spring. Takes 7 days to produce a blue puffball flower. Information Crop: Blue Jazz: Growth Time: 7 days Season: Spring. Sell Price: 15g: Purchase Prices General Store: 30g: JojaMart: 37g: Traveling Cart: 100-1,000g Night Market (Winter 15): 30g
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