Pan-Fried Puffball Slices

Only cook mushrooms an expert has identified. Cook thoroughly. Young Amanita mushrooms, some of them deadly, can look like small puffballs in their egg stage. Always cut the mushroom in half from top to bottom. Experts look for uniform, solid, pure white flesh with no outline of a cap and stem inside, and no yellow, green or brown. Have an expert confirm it in person before cooking.

Ingredients

• 1 firm, identified puffball, about 1 pound (450 g)
• 2 tablespoons butter or oil
• Salt and black pepper
• 1 egg, beaten, and 1/2 cup (60 g) breadcrumbs, optional

Steps

1. Cut the puffball in half top to bottom and check that it matches what the expert told you. Discard it if there is any doubt.
2. Peel off the outer skin if it is tough. Slice into slabs about 1/2 inch (1.25 cm) thick.
3. Optional: dip each slice in egg, then breadcrumbs.
4. Heat the butter over medium heat. Fry the slices 4 to 5 minutes per side until golden and cooked through.
5. Season and serve right away.

Cleaning and storage

• Wipe the outside with a damp cloth.
• Puffballs spoil quickly. Use soon after picking, and discard any that are yellowing or soft inside.
• Keep in the fridge until you cook them. Cooked slices can be frozen.