Giant Puffballs in particular make an excellent bread substitute, perfect for the classic “puffball pizza preparation.” Their flavor and texture is very similar to eggs or tofu. Last September was an epically good month for puffballs and after eating so many coated in tomato sauce, shredded cheese and various toppings, I looked for new recipes to try. That’s when my partner Lauren suggested a curry.
Chicken of the woods scampi is on the menu for me tonight. One of my favorite ways to enjoy this beautiful wild mushroom, it’s an easy dish that will have your guests begging for more.
Looking for another way to save all of those delicious fresh mushrooms? Here is a super simple recipe that will make you thankful you thought ahead this winter! In the past I have used hens, chickens, oysters and beefsteak mushrooms, but pretty much any kind of fungi will work in a duxelles.
The first time I attempted to make mushroom jerky was purely as an experiment. I had a surplus of maitake/hen of the woods and had read that their meaty stems were perfect for jerky. I eat meat jerky maybe once a year, usually while on a road trip. I certainly didn’t have high expectations for the fungi version. But oh, how I was wrong!