Fried Puffball Fillets
Recipe Courtesy of Louise Wilson
- A large puffball, still white
- One egg
- Salt and pepper
- Cracker crumbs
- Oil for frying
Remove the thin “skin” on the puffball. Slice into 3/4 inch slices. Beat the egg with salt and pepper. Dip mushroom slices into the egg mixture and then into the cracker crumbs. Fry in oil about one inch deep in iron skillet until golden. Drain on paper towels. Some members of our family like to eat them with chutney. Enjoy.
More Puffball Recipes:
- Parmesan Puffballs
- Blanche Vaughan’s perfect grilled puffball with rosemary and garlic
Cascade Mycological Society Wild Mushroom Cookbook
The Cascade Mycological Society Wild Mushroom Cookbook is available for sale online.
The book features over 184 pages filled with one-of-a-kind recipes, plus anecdotes, tips, and full-color photographs featuring foraged, wild-crafted mushrooms from our geographic region. It is organized by season and contains beautiful color photographs printed on 100# Gloss Book stock with lay-flat spiral binding. The contents are thoroughly and thoughtfully indexed. All profits from the sale of the book will go towards supporting the CMS grant and scholarship programs. It is dedicated to Freeman Rowe, whose love of learning and teaching the beauty and diversity of fungi has touched so many of us.
- $23.50 includes shipping to anywhere in the USA
- Click here for more info and to purchase a copy