OH took Missy for a quick walk this morning but was back rather promptly as there was a fishing match on down where we regularly walk her. However, he did not come back empty handed. He bought me three puffball mushrooms. I was both delighted and then thrown as I although we had spoken about the puffballs before and trying them, neither of us to date had tried them.
Puffballs are meaty - they smell mushroomy and are best so everything I have read suggests served simply in slices cooked in a little butter, which I did but I added some fresh chives to the mix. What a revelation. We one puffball between us just to taste with some hunks of bread and butter. This one is definitely going on my repertoire list.
The recipes suggest that this mushroom can be used in place of aubergine as it also takes on the flavour of the items that they are cooked with. However, as with all things much care must be taken the puffballs should only be eaten if their innards are white if they are turning yellowy or purpley, dispose of. All I did was take a thin peel off the puffball and then chopped it in slices. It is very spongy and soft and is cooked within a couple of minutes in a little bit of butter. Serve.
I am going to do some slices of this for the freezer as it will be marvellous with game pie or casserole in the freezer months. I also intend to do a duxelles and freeze it into individual ice cube trays to bring out and use when needed.
Puffballs I uhderstand are also a good specimen for drying and then turning into a mushroom powder. Each mushroom variety that is dried like this imparts their own particular flavour when preserved and helps add another layer of flavour to whatever you are cooking. However they must be processed straight away as once picked they start to deteriorate.
OH now has instructions to bring home any puffballs that he might come across.
One more for the store and one more recipe for the repertoire
OH came back with another one this morning. Now have to look for something to do with this for the pantry.