|Calvatia gigantia - Giant Puffball Mushroom|
And here is my friend Trish last year on our bike to DC, finding some:
And yet, with their marshmallow-like inside, the texture when cooked (sauteed) is not the best. Sort of mushy and lackluster...not really my favorite mushroom.
That is, until today!
Because I am doing a vegan oil-free type diet right now (a la Forks Over Knives) I knew I didn't want to saute these in oil or butter. But what else could I do?
That's when the old noggin took over and voila, deliciousness was born. These are such tasty puffball nuggets I am hoping I find more out there this season!
Recipe: Puffball Nuggetsvegan, gluten-free, oil-free
1. Preheat oven to 375 F.
2. Get two bowls. In one, put tamari (gluten-free soy sauce) and water in equal amounts. In the second, make the "breading."
- rice chex-type cereal
- nutritional yeast
- black pepper
- dried basil
- dried thyme
- dried parsley
- dried cilantro
Crush the cereal and mix everything together. You can add or omit spices as you have them or to your taste. I did not put salt in because the tamari is salty.
- blue corn chips
- nutritional yeast
- dried coriander
- chili powder
- cayenne pepper
Again, mix and match spices as you like. I was kind of going for a Mexican theme with the corn chips. You can also use yellow or white corn chips, whatever. Crush corn chips (I used a spice/coffee grinder) and mix with spices and nutritional yeast.
3. Now, take your puffball:
- Slice it
- Peel it (peel the outer skin away from the marshmallow-y inside, it easily comes off, but you can also cut it off if you want. I peel each slice rather than trying to peel the whole mushroom before I've cut it!)
- Cut it into "nugget" or "finger" sized pieces
4. Take each piece and first dip into the tamari mixture:
5. Then dip it into breading:
7. Bake 18 minutes, flip pieces over and bake another 15 minutes.
8. Enjoy!!! You will! They are so good!!
I preferred Breading 1: