Our friend Ken, an avid mushroom gatherer, who knows the nooks and crannies of the local woodlots where edible mushrooms grow, dropped a huge puffball mushroom off the other day. We cooked it up just like he advised - dipped in organic free range egg batter and breaded with wholegrain breadcrumbs, then fried in a little oil (he advised butter). He said not to marinade or coat in heavy flavours, as you need to let the delicate taste and texture of the mushroom come through. Very very tasty, and this puffball fed 6 people easily! (the puffball is the large round bread-like looking ball on the left).
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