Dehydrating Puff Ball Mushrooms With A Oven Recipes

DRIED PUFFBALL POWDER

Dried Puffball Powder image

Dehydrated, powdered puffball flour can be used as a seasoning, and added to dredges, sauces and soups.

Provided by Alan Bergo

Categories Snack

Number Of Ingredients 2

Ingredients

Fresh (perfectly white puffballs, peeled of their skin and sliced as thin as possible, they can also be diced into small cubes.)
An oven and a few cookie sheets (or dehydrator)

Steps:

Place the puffballs on cookie sheets or the drying racks of a dehydrator. If you're using an oven, put in on the lowest setting possible, and put the puffball pieces on some wax paper on the cookie sheets so they don't stick.
Allow the puffballs to dry completely, until they're cracker dry. If you're questioning if they're dried enough, dry them longer, I usually do it overnight. (make sure to crack the window or do it in a garage or outside because your house will reek of puffball.
Once the puffball slices are completely dried, they may be powdered in a vita-mix or other dry-capable blender. If you don't have a blender that can powder things, you can use a coffee grinder, but that will take a very long time. For added depth of flavor, you can toast the slices of puffball in an oven (325 F until barely golden) before grinding.
When ground, the puffball powder is lighter than air, so much so that it's culinary properties were very deceiving at first.
After the puffball powder is ground, it can be stored indefinitely in a labeled, dated, air-tight container in a pantry or away from sunlight, then used as needed.

SCRAMBLED EGGS WITH WILD PUFFBALL MUSHROOMS

Scrambled Eggs with Wild Puffball Mushrooms image

Puffball mushrooms are an edible species of fungi (calvatia gigante). The fluffy texture and earthy flavor is great in eggs, soups, and quiche. Be careful if you try to harvest wild puffball mushrooms; they can be mistaken for young amanita mushrooms, which can be toxic or downright deadly. To identify: When cut in half, the fungus should be solid and pure eggshell white or light yellow. There should be no outline of a small mushroom inside.

Provided by TheUrbanAbo

Categories Breakfast and Brunch Eggs Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 4

Ingredients

1 tablespoon butter, or more to taste
4 eggs
1 cup diced puffball mushrooms
½ cup diced green onions

Steps:

Place a skillet over medium heat and add butter.
Break eggs into a bowl, add mushrooms, and whisk together vigorously. Reserve about 2 tablespoons green onions.
Pour eggs into the hot butter in the skillet and scramble to create soft, fluffy curds. Add remaining green onions, salt, and pepper while scrambling to desired doneness, 3 to 5 minutes, being careful not to overcook. Garnish with reserved green onions.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 4.1 g, Cholesterol 342.6 mg, Fat 14.7 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 6.4 g, Sodium 170.5 mg, Sugar 2.1 g

OVEN-DRIED MUSHROOMS

Oven-Dried Mushrooms image

You can use any mushroom variety you like here. Learn about all the different kinds in our Mushroom Glossary.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 1

Ingredients

Sliced mushrooms

Steps:

Preheat oven to 170 degrees. Arrange mushrooms in a single layer on a baking sheet and bake 1 hour. Flip, then continue baking until completely dry and crisp, about 1 hour more. Store in an airtight container up to three months.

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