Cheese Stuffed Puffball Mushrooms, with Ramp Ketchup
Puffball mushrooms stuffed with cheese.
Course: Appetizer, Main Course
Keyword: Puffball mushroom
A melting cheese of your choicesuch as: gouda, mozzarella, gruyere, fontina, brie, ect.
Cooking oilsuch as grapeseed, canola, or animal lard
Ramp Ketchup for servingsee recipe here
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.
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.
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.