Puffball Piccata
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Description
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.
Ingredients
At a glance
Mushroom
Course
Cuisine
Style
Serves
4
- about 10 puffball filets
- 1/2 c. flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 T olive oil
- 3 T butter
- 2 T minced sweet onion
- 1/2 c. white wine
- 3/4 c. vegetable broth
- 3 T capers
- 2 T lemon juice
- 3 T chopped parsley
- lemon slices
Methods/steps
- 1. You need to moisten the puffball filets, I used a water bottle to spray them lightly.
- 2. Mix the flour with the salt and pepper in a flat dish. Dredge the moistened puffball filets in the flour to coat.
- 3. Heat the oil in a sautée pan until hot, then add the butter. Quickly fry the filets in the hot fat until lightly browned, about 2 minutes on each side. Place the cooked puffball filets on a covered platter.
- 4. Using the leftover hot oil and butter in the pan, sautée the minced onion until translucent. Add the white wine and simmer until reduced by half.
- 5. Add the vegetable broth, capers, and lemon juice and continue to simmer until the sauce thickens slightly. Remove from the heat and adjust the salt and acidity with lemon juice if needed. Add the chopped parsley and pour the sauce over the reserved puffball filets.
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