Giant Puffball (Calvatia gigantea)

Ingredients

• 2 tablespoons butter or olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) giant puffball mushroom, peeled and diced
• 4 cups (1 liter) vegetable or chicken broth
• 1 cup (240ml) heavy cream or milk (optional for creamier soup)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Mushrooms: Peel the outer skin of the puffball mushroom and dice it into small cubes.

2. Sauté Aromatics: In a large pot, melt the butter or heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Cook the Mushrooms: Add the diced puffball mushroom to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 10-15 minutes.

4. Add Broth and Seasoning: Pour in the broth and add the thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.

5. Blend the Soup: Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches. If you prefer a chunkier texture, blend just a portion of the soup.

6. Add Cream (Optional): If you want a creamier soup, stir in the heavy cream or milk. Heat the soup through but do not boil. Season with salt and pepper to taste.

7. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or a side salad.

Ingredients

• 2 tablespoons oil
• 4 slices of giant puffball, each ¾ inch thick and 4 x 4 inches (10 x 10 cm)
• ¼ cup (35g) sweet rice flour or all-purpose flour
• ½ teaspoon salt
• 1 teaspoon pepper, divided
• 2 eggs
• ¼ cup (25g) finely grated Parmesan cheese
• ¼ cup (40g) instant polenta or fine cornmeal
• ½ teaspoon garlic powder
• 1 cup (240ml) tomato pasta sauce
• 1½ cups (150g) shredded mozzarella cheese

Instructions

1. Peel and slice the puffball into ¾-inch thick pieces, trimming to about 4 inches square.
2. In a shallow bowl, combine flour, salt, and ½ teaspoon pepper.
3. In another bowl, beat the eggs.
4. In a third bowl, mix Parmesan, cornmeal, garlic powder, and remaining ½ teaspoon pepper.
5. Preheat oven to 350°F (180°C).
6. Heat oil in a skillet over medium heat.
7. Coat puffball slices in the flour mixture, then in eggs, and finally in the Parmesan mixture.
8. Fry slices in oil for 2-3 minutes per side until golden brown.
9. Place fried slices in a baking pan with space between them.
10. Top each slice with ¼ cup tomato sauce and a heaping ¼ cup mozzarella.
11. Bake for 30 minutes until cheese is bubbling and golden.

Ingredients

• 2 tablespoons oil
• 1 tablespoon minced ginger
• 3 cloves garlic
• 1 jalapeno pepper (or 1-2 Thai chili peppers, or ¼-½ teaspoon dried chili flakes)
• 1 onion
• 1 red bell pepper
• 1 pound (450g) diced giant puffball (8-10 cups)
• 1½ cups (360ml) chicken broth, divided
• 4 tablespoons (60ml) soy sauce (gluten-free if needed)
• 3 tablespoons dark brown sugar
• 2 tablespoons white vinegar
• 2 tablespoons cornstarch
• 4-5 green onions (scallions)
• ½ cup roasted, salted peanuts or cashews
• Cooked rice for serving

Instructions

1. Mince garlic, ginger, and jalapeno (or chili pepper).
2. Dice the onion and red bell pepper into 1-inch (2cm) cubes.
3. Dice the puffball into 1-inch (2cm) cubes.
4. Slice green onions diagonally and coarsely chop the nuts.
5. Heat oil in a large pan over medium heat. Add garlic, ginger, and jalapeno; cook for 1 minute.
6. Add diced onion and red pepper; cook for 5 minutes until the onion is translucent, then add puffball.
7. Mix 1 cup (240ml) chicken broth, soy sauce, brown sugar, and vinegar; pour over vegetables. Boil and cook for 5 minutes.
8. Mix remaining ½ cup (120ml) chicken broth with cornstarch and add to the pan. Add green onions and cook until thickened, about 30 seconds.
9. Transfer to a bowl, sprinkle with nuts, and serve over rice.

Ingredients

• Giant puffball slices, ½ – ¾ inch (1-2 cm) thick, peeled (use whole, individual, or bite-sized slices)
• Olive oil
• Pasta or tomato sauce
• Dried oregano
• Your favorite pizza toppings (ham, pepperoni, salami, onions, peppers, etc.)
• Shredded mozzarella cheese
• Grated Parmesan cheese (optional)

Instructions

1. Peel and slice the puffball into desired sizes. Brush both sides with olive oil.
2. Cook the slices to firm them up and reduce moisture:
   • Grill: Barbecue or use a grill pan, cooking each side for about 10 minutes until browned and charred.
   • Roast: Roast at 425°F (220°C) on a rack over a baking sheet for 30 minutes, flipping halfway.
   • Pan-fry: Fry in a skillet with extra oil until golden on both sides, then drain on paper towels.
3. You can prepare the slices ahead of time and refrigerate or freeze them. Use directly from frozen if needed.
4. Place cooked puffball slices on a baking sheet. Spread a thin layer of sauce on each slice and sprinkle with oregano.
5. Add your favorite toppings and cover with shredded mozzarella. Sprinkle Parmesan if desired.
6. Bake at 400°F (200°C) for 15-20 minutes, until the cheese is bubbly and golden.

Ingredients

• 3 tablespoons butter

• 1 onion

• 4 cloves garlic, minced

• ½ teaspoon salt, plus more to taste

• 1 pound (450gms) giant puffball, diced in 1-inch cubes (8-10 cups)

• ¼ teaspoon pepper

• Grated zest and juice of half a lemon

• ¼ cup chopped fresh parsley

Instructions

1. Heat the butter in a large heavy-bottomed skillet or dutch oven. Add the diced onion, garlic, and ½ teaspoon salt. Saute for 5 minutes, until the onion is translucent, stirring occasionally.

2. Add the diced puffballs and cook, stirring occasionally, until the puffballs have shrunk in size and are golden brown in spots (5 to 10 minutes).

3. Add the pepper and lemon zest. Cook for 1 more minute.

4. Squeeze the juice of half a lemon over the puffballs and sprinkle with the parsley. Toss and add more salt to taste, if desired.

Ingredients

• 1 pound (454g) puffball, cut into thick sticks
• ¼ cup (35g) sweet rice flour or all-purpose flour
• ½ teaspoon salt
• 2 eggs
• ½ cup (45g) finely grated Parmesan cheese
• ½ cup (80g) instant polenta or fine cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• Dipping sauce of your choice (e.g., marinara, currywurst, honey mustard, chipotle, curry ketchup, spicy mayo)

Instructions

1. Preheat oven to 425°F (220°C).
2. Cut the puffball into thick fries, about ½-inch x ½-inch (1 cm) by 3 inches (7.5 cm) long.
3. In a shallow bowl, mix flour and salt.
4. In a separate bowl, beat the eggs.
5. In a third bowl, combine Parmesan, cornmeal, garlic powder, and pepper.
6. Coat puffball sticks in flour, dip in eggs (tap off excess), then coat in the Parmesan mixture.
7. Place coated puffball fries on a baking sheet without touching. Bake for 15-18 minutes until golden, or fry in a skillet with oil until golden on all sides.

Ingredients

• 2-3 tablespoons butter or oil
• 1 lb (450g) diced giant puffball (1-inch/2.5 cm cubes, about 8-10 cups)
• ½ teaspoon salt
• 1 lb short pasta (macaroni, fusilli, shells, etc.)
• 3 cups (720ml) pasta sauce (tomato or cream-based); 1 jar (650ml) + ¼ cup (60ml) pasta water is fine too
• 1 cup (100g) shredded aged cheddar cheese
• 3-4 cups (300-400g) shredded mozzarella cheese

Instructions

1. Cook pasta in salted water until slightly underdone, about 2 minutes less than the package instructions. Reserve ½ cup pasta water, then drain.
2. While pasta cooks, heat oil in a large skillet. Add puffball cubes and salt. Cook, stirring occasionally, for about 10 minutes until puffballs shrink and turn golden in spots.
3. Combine cooked puffballs, pasta, pasta sauce, reserved pasta water, and cheddar cheese in a bowl.
4. Transfer mixture to a greased 9x13-inch pan. Top with shredded mozzarella.
5. Bake at 350°F (180°C) for about 30 minutes, until the cheese is bubbly and golden.

For the Gravy

• 3 tablespoons oil
• 2 large onions (500g)
• 2 cloves garlic, minced
• 1 teaspoon ground dried sage
• ½ teaspoon pepper
• 2 tablespoons tamari soy sauce (gluten-free)
• 2 cups (480ml) beef or mushroom stock
• 2 tablespoons sweet rice flour (or regular flour)
• ½ cup (120ml) water
• 2 teaspoons balsamic vinegar
• Salt to taste

For the Puffball Schnitzel

• 1 lb (454g) trimmed, peeled puffball
• ⅓ cup sweet rice flour (or regular flour)
• ½ teaspoon each: salt, pepper, paprika, garlic powder
• 2 large eggs
• 1 cup fine dry bread crumbs (gluten-free if needed)
• ½ cup (120ml) high-heat oil for frying
• 8 fresh sage leaves (optional)

Instructions

1. Make the Gravy: Mince onions finely and cook in oil over medium heat, stirring occasionally, until caramelized (about 20 minutes). Add garlic, sage, and pepper; cook for 1 minute. Add soy sauce and stock, scraping the pan. Bring to a boil, then stir in a slurry of water and flour until thickened. Add balsamic vinegar and adjust seasoning. Keep warm on low heat.

2. Prepare Schnitzel: Peel and trim puffball; cut into bread-thick slabs. Set up three bowls: one with flour, salt, pepper, paprika, and garlic powder; one with beaten eggs; and one with bread crumbs. Coat puffball slices in flour, then egg, then crumbs. Set aside.

3. Fry Puffball: Heat oil in a skillet over medium heat. Fry sage leaves briefly, if using, until crispy; set aside. Fry schnitzel slabs 3-4 minutes per side until golden and crispy. Drain on paper towels.

4. Serve: Plate schnitzel with gravy, topped with fried sage leaves or fresh parsley.

Ingredients

• Fresh puffball mushrooms
• Kosher salt and freshly ground black pepper
• High-heat cooking oil (like grapeseed)
• All-purpose flour
• Panko breadcrumbs
• Eggs, beaten with a splash of dairy or water
• Fresh arugula or preferred greens
• Fresh lemon juice or wedge
• Extra virgin olive oil

Instructions

1. Preheat the oven to 225°F or a warm setting.
2. Season flour with salt.
3. Trim the root end of the puffball and check for any discoloration; the mushroom should be pure white.
4. Slice the puffball into ½-inch slices. Coat slices in flour, then dip in beaten egg, and coat with panko breadcrumbs.
5. Heat oil in a pan until hot, then fry the puffball slices until golden brown on both sides, adding oil if needed.
6. Place fried mushrooms on a rack in a warm oven to keep crisp.
7. Dress arugula or greens with lemon juice, olive oil, salt, and pepper. Serve immediately with the fried puffball.

Ingredients

• Puffball mushroom slices (one thick, burger-sized slice per person)
• 100 g flour (any type, including gluten-free)
• 1 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 egg
• 50 g Parmesan, finely grated (not powdered)
• Knob of butter
• Drizzle of olive oil
• 4 crusty sourdough rolls
• Burger toppings of choice (e.g., tomato, avocado, cress)

Instructions

1. Peel the skin off the puffball slices.
2. Mix flour, salt, and pepper in a bowl wide enough for the mushroom slices.
3. In a separate bowl, beat the egg with a splash of water.
4. Place the grated Parmesan in a third bowl.
5. Heat butter and olive oil in a heavy-bottomed pan over medium-low heat until hot but not smoking.
6. Dip each mushroom slice in flour, then egg, then Parmesan, pressing the cheese to adhere.
7. Fry on medium-low heat, turning once, until the cheese is crisp and golden and the mushroom is tender, about 5 minutes per side.
8. Drain on paper towels and serve immediately on sourdough rolls with your favorite burger toppings.