Side dishes

Breaded giant puffball

Side dishes Easy 20 min

Giant puffball is the mushroom world's answer to Chardonnay grapes – a white canvas you can shape freely with gastronomic techniques. A tasteless canvas for creative expression only.

Wild ingredients

Giant Puffball

Ingredients

giant puffball
eggs
breadcrumbs
oil and butter for frying
Serving:
a mix of sour, crunchy, spicy, bitter and salty such as grated lemon zest, capers, parsley, or chili, coriander and chutney

Instructions

Cut slices from a firm giant puffball, and dip them in two beaten eggs. Optionally let the slices soak a little in the egg mixture.
Then coat the mushroom slices in breadcrumbs, and fry them in plenty of fat. Half butter and half oil works well.
The mushroom should fry for about 10 minutes and be turned regularly. It's fine for it to get a crispy surface that envelops its slightly soft interior.
In the picture, the same dish is served three ways. You can also make sticks from the mushroom. Here I've used salted unripe plums, wild garlic capers, and watercress.

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