.... They also allegedly make good eating.
I mentioned my discovery to 30% and she was as interested as I to give it a go so I returned and picked it and it became the inspiration for Monday's supper.
I can take no credit for the recipe, it is one of Hugh Fearnley-Whittingstall's but the ingredients seemed to go with the hedgerow origins of the prime ingredient and it is basically a tarted up version of bacon, eggs and mushrooms.
|Puffball - this one is about the size of a large grapefruit|
Bacon or pancetta is fried in a pan and chopped garlic is added. As soon as the garlic starts to brown the bacon is removed and put to one side. The puffball is peeled and cut in to slices about 1cm thick. These are dipped in beaten egg and are then coated in seasoned breadcrumbs. The puffball slices are then fried in the bacon fat.
The puffball slices are then placed on a plate and are topped with the garlicky bacon and a fried egg.
I like mushrooms but am not a connoisseur but I can advise that these tasted wonderful. The mushroom flavour was present with a fragrant, slightly perfumed overtone that added a further dimension. I was concerned that the garlic and bacon would overpower the puffball flavour but need not have worried. The recipe was spot on and this made a lovely Autumnal supper.