my friends and I were on our way back from the beach one day, and we found beautiful puff ball mushrooms growing in someone’s yard. of course we snatched them and ran home to cook them up.
above is our display of mushrooms with chopped onion tops and grated ginger
ingredients:
- freshly foraged puffball mushrooms (depends on size, we got about 5 medium ones) make sure they are, in fact, the edible puffball mushrooms. don’t eat them if they are brown or soft, (that means they’re too old to eat) they should be firm and white, with *little* (hopefully none) insect damage.
- cooking oil, coconut oil is my fav.
for dah sauce:
- a lotta fresh ARTfarm ginger we probably used 2 generous “thumbs” worth of ginger, microplained.
- a splash of soy sauce and or liquid aminos
- a few table spoons worth of green chopped ARTfarm onion tops
- a tablespoon or two of rice vinegar
- a teaspoon or two of brown sugar
- sesame seeds if u fancy
directions:
- once mushrooms are acquired, rinse them, remove any damaged bits, and slice thinly. it will look like beautiful mozzarella cheese. don’t eat it raw. I don’t think you’re supposed to do that. ;p
2. heat up your oil in a cast iron pan. once hot, add the mushrooms, layer by layer laying them flat to fry in the oil. watch them like a hawk so they don’t burn. cook them until they are golden brown on each side (u will need to flip each one)
they will be kinda spongy and delicious like this.
3. make dah sauce. put all the sauce things into a bowl and mixy mixy.
4. dunk the sautéed mushrooms in the sauce and enjoy ❤
Mongoose & Zinnia 