Giant puffball mushrooms: A rare find for perfect meatless cutlets
Mushroom cutlets are often associated with the majestic parasol mushroom and its large cap. However, another mushroom works even better in the kitchen, though it's more challenging to find. But when a forager encounters this magnificent specimen, it brings a smile that lasts the rest of the day.
A keen eye can still spot treasures hidden among the trees. One such treasure is the giant puffball mushroom. As its name suggests, this is a large mushroom, hard to miss if it appears on your path. However, it's quite rare. If you find one, take it home without hesitation. You'll make the best meatless cutlets you've ever had.
How to recognize a giant puffball mushroom?
The giant puffball mushroom, also known as giant calvatia, is popular among enthusiasts. Look for it in meadows, pastures, and forest edges. It's a giant, often reaching 20 inches in diameter, and some have grown over 40 inches. It resembles a huge white ball, like a dragon or dinosaur egg.
Only young fruiting bodies are edible, and they should have a snow-white interior when cut open.
Puffball mushroom cutlets
Mushroom foragers are tempted by its impressive size and its culinary versatility. The giant puffball has a mild, slightly mushroomy flavor, and its meaty texture is similar to zucchini or tofu. It's excellent for making delicious, crispy cutlets. The key is to use young specimens with white, firm flesh, as they are the tastiest.
Ingredients:
- young giant puffball mushroom,
- 2 eggs,
- breadcrumbs,
- salt and pepper, to taste,
- oil or clarified butter, for frying.
Method of preparation:
- Peel the giant puffball mushroom like a champignon. Then, cut it into slices about a quarter of an inch thick.
- In a small bowl, whisk the eggs with salt and pepper.
- Coat each slice of the puffball first in the egg mixture, then in breadcrumbs.
- Heat a frying pan and add oil. Fry the cutlets on both sides until golden brown.
Serve the cutlets with pickles and bread. Enjoy your meal!
