Giant Puffball Mushroom Cutlets

Introduction

I couldn’t believe how similar these were to chicken cutlets! The puffball mushroom is juicy and has a meaty texture. This is a great plant-based alternative to chicken cutlets. You can easily make this recipe vegan by using an egg substitute. Make sure when you are foraging a giant puffball mushroom that it is bright white on the inside. If it is yellow or brown then do not eat it because it can make you sick. I also noticed that the mushroom slices were very delicate and fell apart easily so make sure you are gentle while handling them. Enjoy!

Ingredients

(Some of the measurements will vary depending on the size of your mushroom)

1 giant puffball mushroom

3-5 eggs

1-2 cups of flour

1-2 cups of breadcrumbs

Salt

Pepper

Garlic powder

Onion powder

Paprika

Oregano

(measure the spices with your heart)

Olive oil (or other vegetable oil) for frying

Instructions

1. Clean off your giant puffball mushroom with a damp paper towel.
2. Slice the mushroom into about ½ inch slices.
3. Remove the outer skin layer of the mushroom.
4. Prepare 3 different bowls for dipping. Put the eggs in one bowl and whisk. The second bowl will be for the flour. In the flour bowl also add your salt, pepper and spices. The third bowl is for the the breadcrumbs.
5. Dip one slice of mushroom at a time in each of the 3 bowls. Start with flour, then egg, then breadcrumbs. After completely covered, set aside on a plate.
6. Heat oil in a pan.
7. Transfer a couple mushroom cutlets at a time into the hot oil. Fry 3-5 minutes on each side or until brown and crispy. Set aside on a plate with a paper towel to soak up any excess oil.
8. The mushroom cutlets are ready to enjoy!