SMALL PUFFBALL MUSHROOM RECIPES RECIPES

Steps:

• Preheat oven or pellet grill to 425 degrees. Slice a large puffball mushroom into ¾-inch-thick rounds. Brush rounds on both sides with olive oil. Lightly coat the tops of rounds with pizza sauce, then sprinkle with shredded mozzarella.
• Add toppings of your choice. We used venison Italian sausage (fully cooked), chopped red peppers, and chopped red onion, but you can use any pizza toppings. Sprinkle with more shredded mozzarella.
• Bake for 15-20 minutes, or until cheese is bubbly and just starting to brown. Remove from oven or grill and let cool for 5-10 minutes.

Steps:

• Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
• Heat a large saute pan with the oil. Heat the pan until hot and nearly smoking, then add the mushrooms and shallots, and stir to coat with the oil. Cook for a minute or two, stirring occasionally.
• Add the salt, pepper and the herbs. Continue to cook, lowering the heat to medium to prevent scorching. Cook the mixture for ten minutes, until the mushrooms have given up their water and the pan starts to look dry.
• Deglaze the pan with the sherry or wine, then cook off the liquid again until the pan is dry, stirring the pan to coat the mushrooms with the juices. From here, if you like the flavor, you can cool the duxelles and refrigerate them for a few days, or freeze right away for later. If the duxelles taste mild to you, as may happen if you're making a large batch, proceed to drying them out in the oven.
• Drying/roasting the duxelles to finish (optional)