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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Wild Puffball Mushroom Parmesan

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Puffball mushroom parmesan recipe

Puffball parmesan. Nothing ever tasted bad smothered in tomato sauce and cheese.

Besides fried puffballs, a good wild puffball mushroom parmesan recipe is a great thing to keep on hand if you live in the Midwest where puffballs can be so abundant. It’s pretty simple: take some crisp fried puffballs, layer them in a pan with homemade tomato sauce, mozzarella cheese, more tomato, a drizzle of white sauce or bechamel and some parmesan, and bake until bubbly and delicious.

There’s other, more simple recipes than mine out there, and, I’d encourage you to take a look at them, but know that while mine takes a little more time to prepare, it’s worth it. 

The preparation here is exactly how I was taught to make classic chicken parmesan from Chef William Salvadore, an Italian chef from Milan who was previously maitre’d at the famous La Gavroche restaurant in the U.K. They were the first restaurant in the U.K. to get 3 Michelin stars. Needless to say, the chicken parm was one of the highest selling entrees on the menu and I made many of them. 

Puffball mushroom parmesan recipe

Building the puffball parms.

Most people know the drill: take a fried something, add some tomato sauce, mozz, more tomato, parm and bake, but William taught me to add some bechamel to the mix, which I recommend. The bechamel helps keep things juicy and saucy, and is well worth the few minutes it takes to put together. Don’t skip the bechamel if you want the real deal. 

If you look at the following recipes and think it looks to complicated to make, don’t be intimidated. Watch the video and you’ll see it’s really easy. I separate the recipes here for the sake of clarity. 

Puffball mushroom parmesan recipe

Add some cooked wilted greens alongside and you have a great meal.

Puffball mushroom parmesan recipe
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Puffball Parmesan

Fried puffball mushrooms topped with mozzarella, tomato sauce, bechamel and parmesan.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: American
Keyword: Fried Puffballs, Puffball mushroom

Ingredients

  • slices of fried puffball mushrooms see recipe
  • 1 recipe basic tomato sauce see recipe, or use your favorite sauce
  • 1 recipe basic bechamel sauce (optional but recommended) see recipe
  • 4 oz grated mozzarella cheese
  • 2 oz grated parmesan cheese

Instructions

  • In a baking dish or in a wide pan, put down a couple spoonfuls of tomato sauce where you will put each piece of fried mushroom.
  • Lay down the pieces of fried mushroom in the pan, then top each with a small handful of mozzarella cheese.
  • Spoon some tomato sauce over the mozzarella on each piece of mushroom, then drizzle with a few spoonfuls of the bechamel sauce, top with grated parmesan, and broil or bake on high heat until browned, bubbling and delicious, about 15 minutes.
  • Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up a ton of oil, and you don't to let the pan get dry, think of it like a shallow deep-fry. If the pan gets dry, add more oil.
  • Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you're done with the rest.
  • When the mushrooms are all fried, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.

Video

Notes

I recommend making these for 2-4 people at a time. Trying to fry your whole puffball, if it's large, will require a hood vent or outside cooking. 
Fried Puffball Mushrooms
Print Recipe
4.04 from 31 votes

Fried Puffball Mushrooms

Breaded, fried puffball mushrooms
Prep Time30 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Keyword: Fried Puffballs, Puffball mushroom

Ingredients

  • Fresh puffball mushrooms
  • 1.5 teaspoon Kosher salt
  • 1/2 teaspoon Fresh ground black pepper
  • 1.5 cups All purpose flour
  • Panko breadcrumbs
  • 3 large Eggs beaten well with a splash of half and half
  • High heat cooking oil like grapeseed, as needed, for frying

For serving (optional)

  • Fresh arugula or whatever greens you have/prefer
  • Fresh lemon juice or wedge
  • Extra virgin olive oil

Instructions

  • Preheat an oven to 225, or to a warm setting.
  • Mix the flour with the salt. If you can grind the salt in a spice grinder to make it fine, do it.
  • If you haven't already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.
  • Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices and the size of your pan) then, when sizzling hot, add the puffballs and cook until golden brown on each side.
  • Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up a ton of oil, and you don't to let the pan get dry, think of it like a shallow deep-fry. If the pan gets dry, add more oil.
  • Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you're done with the rest.
  • When the mushrooms are all fried, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.

Video

Notes

I recommend making these for 2-4 people at a time. Trying to fry your whole puffball, if it's large, will require a hood vent or outside cooking. 
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Basic Tomato Sauce

A simple homemade tomato sauce made with canned tomatoes inspired by the original sauce my chef from Rome taught me to make. Yield: 3 cups
Prep Time30 mins
Cook Time30 mins
Course: Condiment
Cuisine: Italian
Keyword: Tomato Sauce
Servings: 6

Ingredients

  • 1 32 oz can whole peeled tomatoes or fresh tomatoes, blanched, peeled, seeded and chopped to yield 3 cups
  • 3 ounces total 3/4 cup small dice carrot, onion, and celery
  • 1 large clove of garlic trimmed and lightly crushed with the back of a knife
  • 2 tablespoons unsalted butter
  • ¼ cup dry white wine
  • Kosher salt to taste

Instructions

  • Working over a sink or bowl in a sink, squeeze the seeds out of the tomatoes, then transfer to a bowl with their juice. Sweat the garlic and vegetables in the butter until the onion is translucent, about 5 minutes.
  • Add the wine and cook for a minute, then add the tomatoes and their juice, bring to a simmer, then reduce the heat, cover and cook for 20 minutes on low heat.
  • Puree the mixture in a highspeed blender for 3-4 minutes, on medium heat, or until very smooth, then cool and refrigerate.
  • Be very careful pureeing hot sauces in a blender, as they will build up pressure in the blender bowl if air isn’t allowed to circulate.
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Basic Bechamel

A basic small batch recipe for bechamel sauce. Yield: 2 cups
Prep Time5 mins
Cook Time15 mins
Course: Condiment
Cuisine: French
Keyword: Bechamel sauce
Servings: 4

Ingredients

  • 2 Tablespoons ap flour
  • 2 oz unsalted butter
  • 2 tablespoons grated parmesan cheese
  • 2 cups half and half
  • A few gratings of fresh nutmeg 3-4 scrapes, or to taste
  • Kosher salt to taste

Instructions

  • Melt the butter in a large saucepot, when it’s melted, add the flour and cook until combined with the butter, whisking.
  • Add the milk, a little at a time, whisking between each addition.
  • Add the parmesean, nutmeg, and salt to taste-about 1/4 teaspoon. If the sauce is lumpy, puree it in a blender. Transfer to a container, pressing cling film onto the surface to prevent it forming a skin, cool and refrigerate.

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Puffball Mushrooms

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
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Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
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