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Foraging and Cooking Mushrooms, Wild and Obscure Food

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Puffball Mushroom-Cheese Croquettes, With Ramp Ketchup

cheese stuffed puffball mushrooms with ramp ketchup.

 Some cheese escaped from the side, forming a delicious, crusty, salty, cheesy tidbit.

Puffballs stuffed with cheese! Oh baby. There is just something about stuffing food with cheese that’s awesome. I know if I make anything like this orders will come in rapidly, I had better be dug in deeper than an Alabama tick with prepped food. There is just something about oowey-gooey cheese that humans have a natural predilection for, especially for those of us who have even a touch of Wisconsin in their blood.

When the eggplant and tomatoes abound during the summer, I like to make a gluten free ravioli dish using thinly sliced eggplants filled with some sort of stuffing. The eggplants are sliced about 1/4 inch thick, then grilled or roasted. A scoop of a cheese stuffing is placed in the middle, then the edges are brushed with egg to form a seal when they are heated. They are great with any sort of tomato sauce, or a similar preparation.

Here I have used puffball mushrooms to create a similar recipe. Any sort of puffball about the size of a grapefruit or larger can be used here. The recipe is so simple that I hardly need to give you exact proportions for executing it. A picture or two is all you need, which makes this a very approachable and easy thing to make. This is a really great thing to do with those puffballs.

stuffed puffball mushroom recipe

First place some cheese on your puffball slices, leaving a bit of room on the sides.

stuffed puffball mushroom recipe

Next top each sliced puffball and cheese with another puffball slice, then bread and fry, easy peasy.

 

Cheese Stuffed Puffball Mushrooms, with Ramp Ketchup

Ingredients

  • Puffball mushrooms
  • A melting cheese of your choice, such as: gouda, mozzarella, gruyere, fontina, brie, ect. Here I used a gouda from Eichten’s in Center City Minnesota
  • Panko breadcrumbs
  • Eggs, for breading
  • Flour, for dredging
  • Cooking oil, such as grapeseed, canola, or animal lard
  • Ramp Ketchup for serving, see recipe here

Method

  1. First prepare the puffballs. Peel the outer skin from the puffballs using a vegetable peeler. Inspect the puffballs and make darn sure they are pure white and firm like styrofoam. Cut the puffballs into 1/4-1/2 inch slices (this will depend on how big you would like them). Season the slices lightly with salt and pepper. Next take a few slices of cheese and place them in the center of the puffballs, pressing down on the cheese slices lightly to  imprint their shape and create a bit of a “pocket”. Take another slice of puffball and place it on top of the slice with the cheese. Press this down to make a sort of sandwich. These will be even better if you wrap each puffball “sandwich” up tightly in plastic wrap and refrigerate for a few hours.
  2. Take each puffball sandwich and coat them in flour, then dip them in egg, then in bread crumbs. If any parts are not totally covered with the flour egg and crumbs, you can spot treat them a bit by gently re-dipping the uncoated areas as needed.
  3.  Heat a cast iron skillet hot with plenty of oil, fry the puffball sandwiches on medium heat, flipping when they are golden brown. If the puffballs soak up all the oil and dry out the pan, add a little more so that they do not burn. When the puffballs are golden brown and heated through, transfer them to a paper towel to drain excess oil. Serve immediately with the ramp ketchup.

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Previous Post: « Ash Tree Boletes or Boletinellus Mushrooms
Next Post: “Last Chance” Cream Of Chanterelle Soup »

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Comments

  1. J

    September 18, 2019 at 5:56 pm

    I jut tried this recipe and it was absolutely delicious! Thanks!!

    Reply

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Got treated to a home cooked meal of big lamb meat Got treated to a home cooked meal of big lamb meatballs from the Icelandic lambs @shepherdsongfarm gave us. 

It’s been a while since I had fist-size meatballs. They reminded me of dinners I had with Grandpa at Yarussos in St. Paul, where you got one meatball to rule them all on top of your spaghetti and red gravy. 

Obv I had to make some with venison, wild rice, ramps, and bergamot. The wild rice is fun. Hefty. 

Also forgot to oil my hands, like a chump. 🙄

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Tres Leches soaked in candy cap milk was a fun var Tres Leches soaked in candy cap milk was a fun variation I did on the house dessert of a little restaurant I was at for a time. 

Don’t be surprised if you smell like maple syrup a few hours after eating it. Using ground dried golden chanterelles is another variation that’s on my list to try. 

Link in bio to see how to make your own. 

#candycaps #treslechescake #myteethfellout #wildmushrooms #wildfoodlove
ARISE #fungimancer #frostbite #morels #tisthes ARISE 

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Big thanks🙏 to all of you who showed your suppo Big thanks🙏 to all of you who showed your support with the first line of spirits @ida_graves_distillery and I collaborated on. 

Brock did a great job wrangling the wild things, and we have plenty of fun ideas in store (think aging nocino in barrels, new flavor combos, etc). If you’re in the Twin Cities and still need some, the amaro is #soldout but @ombibulousmn has nocino, and should have the spruce  liquor (goes down like pine gin) soon. Thank you!

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Let’s talk roadkill. Honestly, roadkill is too s Let’s talk roadkill. Honestly, roadkill is too specific a term for me—I don’t limit myself to vehicular-harvested meat. 

However you feel about the topic, grab some popcorn and head over to the comment section on my blog (link in bio) for the 🔥personal stories from readers have shared from around the world. 

There’s the kid who brought home a nutria after school, a wife getting 4 deer with the same car, a train hitting a herd of elk, a bear named squish, living in a house with weasels, and more. 

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Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
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