Pizza, with mushroom for the crust!

Fried goodness.

Imaginative use of an under-appreciated mushroom.

Fantastic appetizer!

Earthy, warm, herb-y & cheesy.

This past weekend while picking nectarines at the local orchard, Gillian spied a large purple-spored puffball (Calvatia cyanthiformus) under a nearby pear tree, and promptly collected her bounty. We took it home, read up on ID information, and sliced it thinly to make Puffball Piccata, using the capers we made from milkweed flower bud capers earlier this summer. The texture of each puffball filet was tender with a bit of a crispy exterior, and the sauce was tart and briny. The puffball we found was about 4" wide, so your servings will be based on the size of the puffball. I got about 10 filets from the mushroom, each slice was 1/4" thick. Well be happily looking for more puffballs to eat this one again.