"Puffball Parmsana"
By: Chris Matherly
Puffballs are always a fun mushroom to find in the Fall, and some can grow very large! They have a mild mushroomy taste and cook well. A very similar texture when sliced as Egg Plant. You will enjoy this Italian Dish!
Ingredients:
One large Puffball
Chicken strips (Optional)
( If someone does not like the taste of the puffball, then you still have some chicken as a back-up!)
One Onion
One Very Ripe Tomato
Olive Oil
Salt and Pepper
1-2 Cans Diced Tomatoes
Minced Garlic
Crushed Red Peppers
Parmesan/Romano Cheese
Mozzarella Cheese
Fresh Basil
Slice your puffballs into 1/2" slices, evenly.
Get your tomato sauce going now, add your diced tomatoes from the can, minced garlic to your taste, chop fresh Basil and add, slice and dice your fresh tomato, this gives it the fresher taste, chop your onion and add, simmer on med-low for 20 minutes
Place some Olive oil in a frying pan, and fry your sliced puffball until....
Golden Brown! Option- You can dip in egg, and roll in bread crumbs for a more crispy texture.
Line a baking dish with your fresh tomato sauce (save some for later), place mushrooms in dish (now is the time to add your chicken strips if using chicken also), Cover with remaining Tomato Sauce, then add generous portions of Parmesan Cheese.
Top with an entire bag of grated Mozzaralla Cheese, and cover with foil and place in the oven at 400 degrees for 25-30 minutes.
When you see that the cheese on top has some darker discoloration, you know it is perfect!
Serve with Garlic Bread and Enjoy!