Giant puffballs

[blacktabs 3]

Anyone bother with puffballs great fried in breadcrumbs with a bit of bacon.

Went and checked my little spot this morning after all the rain we had got these beautys and also just missed a rare flush of blewies sadly flys beat me to them atb.

[Tiff 36]

umm ... what are they?

[borntoshoot 1]

They are a kind of Edible fungus. never actually tried one because i always come across them too late when they have gone brown and sludgy but they are supposed to taste really good fried with onions.

[Tiff 36]

like a mushroom?

[borntoshoot 1]

Yeah it basically is a round mushroom

[Tiff 36]

tastewise too? And does it grow just on the ground, or at the base of trees? or ???

[borntoshoot 1]

Wouldnt know about taste as like i said I have never tried one but they normally grow in fields that have been grazed short by cattle or sheep etc because long grass makes them rot undernieth when its damp.

[Tallyho 181]

i love puff balls , but i do mine sliced to the thickness of a bit of bread then fry with a bit of oil and some garlic then throw onto a peice of toast it's bloody lovly

[Tiff 36]

interesting thanks for the info, had not heard anything about them before nor seen them.

 

I don't know if you guys have it there, but there is a black fungus that grows on the silk of sweetcorn (maize). Now I've seen it growing and it looks absolutely hideous, but it is supposed to be a delicacy in south American dishes, and is rated really highly in fine cuisine. Makes me wonder though how COULD it taste good? :sick: But I'd try it if it was prepared properly!

[poacher3161 1,766]

Mostly they grow in nettle beds never tasted one though.

[micky 3,325]

:sick: :sick:

Anyone bother with puffballs great fried in breadcrumbs with a bit of bacon.

Went and checked my little spot this morning after all the rain we had got these beautys and also just missed a rare flush of blewies sadly flys beat me to them atb.

be wary of those blewies mate , there about five months early :sick: :sick: :sick:

[Guest bullterrier]

remember seeing them stuffed on river cottage looked tasty.. ..john

[watchman 256]

STUFFED PUFFBALLS

one large puffball

oil for frying

garlic/shallot,finely chopped

pigeon breast meat/chopped

chicken of the woods mushrooms

slosh of wine

parsley sage and thyme

parboiled potatoes chopped

knob of butter

salt and black pepper

 

cut the top of the puffball and remove,this will be the lid,hollow out the puffball,leave about 3 or 4cm thick,chop the flesh you have removed,heat the oil add the garlic and sweat off for a couple mins,add the pigeon breast,add the chicken of the woods,salt,add the wine and simmer gently until the liquid is absorbed and put in mixing bowl and return the frying pan to the heat,put in puffball flesh,stir fry for a few mins then add to the rest of your mixture along with the herbs and potatoes,mix well and season to taste.

fill the puffball with the mixture and replace the lid,smear completely with the butter and wrap in tin foil,bake in fairly hot oven for about 2 hours,depending on size of puffball.

to serve,unwrap,remove the lid spoon out the filling and serve with slices of the lid.

 

i have tried this recipe from the river cottage cook book,not exactly to the letter but hey not bad for a free meal

[Guest bullterrier]

thats the one mate .john

[watchman 256]

thats the one mate .john

think he made it out to be much better tasting than it actually is but each to their own,as i say not bad though