Fried puffball mushrooms topped with mozzarella, tomato sauce, bechamel and parmesan.
Course: Main Course
Keyword: Fried Puffballs, Puffball mushroom
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
4oz grated mozzarella cheese
2 oz grated parmesan cheese
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.
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.