Herbs In The Kitchen

Herb Soceity logo

Stuffed Giant Puffball Mushrooms

Giant Puffball Mushrooms (Calvatia gigantea)

by Lynne Tann-Watson

The following recipe is inspired by an idea contained in Richard Mabey's book, "Food for Free" (pub. Collins, 1972). Having done a talk about wild food recently, in which I mentioned puffballs and that I wanted to try the recipe, I received a 'phone call from someone who had been in the audience offering me some giant puffballs he had growing in his field. I went to collect them and was given twelve!! So I got my opportunity, and the family has been living on giant puffballs ever since!

Quantities

1 smooth, white giant puffball

2 rashers smoked bacon, chopped

1 slice ham, chopped

6 tomatoes, chopped

1 or 2 courgettes, depending on size, chopped

1 handful basil, torn up

1 handful parsley, chopped

1 tspn thyme leaves

1 clove garlic, crushed

1 small onion, chopped

1 tblspn oatmeal

Puff Ball Mushrooms

Wild Giant Puffball Mushrooms
(Calvatia gigantea)

I used English bacon and ham, and courgettes, tomatoes, onion, garlic and herbs from the garden.

Method

Slice one end off the puffball and carefully scrape out the inside. (They are quite delicate so leave a fairly thick layer.) Chop up the scrapings.
Mix all the ingredients together and stuff back into the puffball, replace the end and wrap the whole thing in foil. Place in a roasting tin.
Place in the oven at 180 degrees and bake for about 2 hours.
Slice and serve with fresh, local vegetables.

This was too much for four of us, so we put what was left in the fridge and my husband had it cold for lunch the following day. He says it was even better as the flavour had developed.

Return to the Kitchen Herbs Page

To make comments on this article, go to our Forum.