This weekend, as I was strolling through the St Lawrence Market for some seasonal produce my eyes landed on this unusual specimen: a puffball! These large, rounded cream-coloured gems – part of the mushroom family – were my market-find of the day. I had never seen these anywhere before (have you?), but after a little research I knew exactly how I would be serving them.
Puffballs can be cooked much in the same way as regular cremini or button mushroom, although they have more of a soft, spongy, marshmallow-like texture. They reduce a lot when cooked and are best enjoyed warm. Even though I stocked up on heirloom tomatoes, golden beets and wild blueberries for the week, I was most excited about these over-sized cartoon-worthy goodies.With a little white wine, herbs and garlic, they make a perfect side dish. They soak up flavour with ease and plump up when cooked with wine.
1 tbsp olive oil
2 tbsp butter
2 tsp fresh thyme, chopped
4 garlic cloves, minced
6 cups of coarsely chopped puffball
Salt and freshly ground pepper
1/3 cup white wine
One handful of torn fresh basil
Add olive oil, butter thyme and garlic to a large saute pan on medium heat; cook for 2 minutes. Add puffballs, and a good pinch of salt and pepper. Cook, stirring occasionally for 5 minutes. Add white wine; cook for another 3-4 minutes, or until the wine has almost completely evaporated.
Sprinkle with basil and serve. Enjoy!
Enjoy the read!
Jenn Kendall
August 21, 2012 at 11:05 pm (12 years ago)i’ve never seen or heard of puffballs, but they look so good and delicious! i adore mushrooms!
Kavey
August 22, 2012 at 4:10 am (12 years ago)I remember us foraging for and eating puffballs as a child, not done so since then so must keep an eye out!
Cakelaw
August 22, 2012 at 8:13 am (12 years ago)I have never eaten a puffball – so this is an interesting recipe.
In and Around Town
August 22, 2012 at 9:25 am (12 years ago)The puffball is impressive – I have never seen one before, but I will definitely be on the look out now!
yummychunklet
August 22, 2012 at 4:17 pm (12 years ago)How delicious and puffy!
Suzanne Perazzini
August 22, 2012 at 10:02 pm (12 years ago)Obviously your puffballs are different to ours here in New Zealand. They grew in the paddocks on our farm when I was young but they were poisonous and we learnt from a young age to stay away from them. Yours are a lot bigger too.
Venetia
August 23, 2012 at 5:07 am (12 years ago)I wait impatiently every year for September to come so I can find some of these in a market in London to buy and cook! They used to be called “poor man’s steak” as they have a very meaty taste, and you can cook them like a steak, by cutting thick slices and frying them in a little oil. I top them with crispy bacon for a yummy non-veggie “steak” :o)