How to find the giant puffball and make the best cutlets ever

Mushroom cutlets are primarily associated with the impressive giant puffball with its large cap. However, there is a mushroom that works even better in the kitchen, although finding it isn't always easy. When a mushroom picker encounters a fine specimen along their path, they will be smiling with joy for the rest of the day.

A keen eye can still spot treasures hidden among the trees. One of these treasures is the giant puffball. As the name suggests, it is a giant mushroom, and when it appears on the path, it is hard to miss, but finding it is even more challenging. Take it home without hesitation when you come across it on your walk. You will prepare the best meatless cutlets you've ever had.

The giant puffball is very popular among mushroom enthusiasts. It is best to look for it in meadows, pastures, and forest edges. It is a true giant among mushrooms, often reaching 50 centimetres in diameter; some have even found ones over 100 centimetres. It has the shape of a huge white ball, resembling a dragon’s or dinosaur’s egg.

Only the young fruiting bodies are edible, which should have a snow-white interior when cut.

Mushroom pickers are tempted not only by its impressive size but also by its use in the kitchen. It has a delicate, slightly mushroomy taste, coupled with a meaty texture comparable to courgette or tofu. It is perfect for preparing delicious, crispy cutlets. The most important thing is to use young specimens with white and firm flesh, as they are simply the tastiest.

Ingredients:

• young giant puffball,
• 2 eggs,
• breadcrumbs,
• salt and pepper to taste,
• oil or clarified butter for frying.

Preparation:

1. Peel the giant puffball like you would a mushroom. Then, slice it into pieces about half a centimetre thick.
2. In a bowl, beat two eggs with salt and pepper.
3. Coat each slice of the puffball first in egg, then in breadcrumbs.
4. Heat a pan and add a bit of oil. Fry the cutlets on both sides until golden brown.

Serve the finished cutlets with pickled cucumber and bread. Enjoy!