Fried Puffballs

This is one of my favourite wild mushroom recipes; quantities are not given because who knows how many you will find?


  • puffballs
  • eggs
  • milk
  • nutmeg
  • flour
  • salt
  • freshly ground black pepper
  • paprika
  • butter
  • olive oil
  • finely chopped parsley


Peel and slice the puffballs about ¼ in/ 0.5 cm. thick. Beat the eggs, milk and nutmeg in a shallow dish, as if you were making French toast. Sift the flour, salt, pepper and paprika on to a plate. Heat a mixture of butter and olive oil in a frying pan. Dip the puffball slices into the egg mixture, then into the flour, and finally into the egg mixture once more. Fry the slices in a single layer, turning them once. Serve sprinkled with parsley.


If you have only a small harvest of puffballs, say one or two, peel and dice them, cook as described above, and use them in place of croutons in a bowl of salad greens, or mix them with other mushrooms into a bowl of freshly made pasta.