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Puffball Parmigiana

A large white giant puffball mushroom (Calvatia gigantea) growing in a lush green pasture, with grazing cows in the background under a partly cloudy sky.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 4
Description

Giant puffballs are one of the most rewarding wild mushrooms to forage—not only for their impressive size, but also for their mild flavor and meaty texture. When sliced, their dense white flesh makes the perfect stand-in for eggplant or veal in classic Parmigiana dishes. This recipe transforms thick slabs of puffball into golden, crispy cutlets layered with marinara sauce, melted mozzarella, and a sprinkle of Parmesan, creating a hearty, comforting meal that celebrates this fungal marvel. It's a delicious way to enjoy one of nature’s most whimsical offerings.

Ingredients
  • 2 tablespoons oil
  • 4 slices giant puffball (each about ¾ inch thick and 4 x 4 inches square)
  • 1/4 cup sweet rice flour or regular all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pepper (divided)
  • 2 eggs
  • 1/4 cup Parmesan cheese (finely grated)
  • 1/4 cup instant polenta or fine cornmeal
  • 1/2 teaspoon garlic powder
  • 1 cup your favourite tomato pasta sauce
  • 1 1/2 cup mozzarella cheese (shredded)
Instructions
  1. 1
    Peel the puffball, then slice it into ¾-inch thick slices and trim them to the size of a chicken cutlet (about 4 inches square).
  2. 2
    In one shallow bowl, mix the flour with the salt and ½ teaspoon of the pepper.
  3. 3
    In another bowl, beat the eggs well with a whisk.
  4. 4
    In a third shallow bowl or rimmed plate, stir together the Parmesan cheese, cornmeal, garlic powder, and remaining ½ teaspoon of pepper.
  5. 5
    Preheat the oven to 350°F (180°C).
  6. 6
    Heat the oil in a skillet over medium heat.
  7. 7
    Dip the puffball slices into the flour to coat all sides. Then dip them into the beaten egg. Finally dip them into the Parmesan cheese mixture, making sure all surfaces are completely covered.
  8. 8
    Fry the breaded slices in the oil for 2 to 3 minutes a side, until they are a deep golden colour.
  9. 9
    Lay the fried puffball slices into a baking pan, leaving at least ½ space between them.
  10. 10
    Spoon a generous ¼ cup of the tomato sauce in a row down the center of each puffball slice. Pile a heaping ¼ cup of the shredded mozzarella cheese into a mound on top of the tomato sauce on each cutlet.
  11. 11
    Bake for 30 minutes, until the cheese is bubbling and golden in spots.
Note

To freeze, lay the uncooked cheese-coated puffball slices onto a parchment-lined cookie sheet, not touching each other. Freeze them until solid, then store them in a sealed heavy-duty, zip-top bag in the freezer for up to 3 months. Fry the slices directly from frozen, then add the tomato sauce and mozzarella and bake as directed.

Read it online: https://minnesotamycologicalsociety.org/recipe/puffball-parmigiana/