If you can hunt down some wild giant puffball mushrooms you can enjoy it in many ways- from a nutritious bread, pizza crust, or meat substitute, to a healthy alternative to tofu.
My Puffball Mushroom “Steak” & Eggs recipe is a tasty example of how it can either be a beef or bread sub.
Heat olive oil or butter in a cast iron pan. Peel the mushroom, slice into patties, and pick any dirt off. Saute both sides in the pan until it’s a light golden brown color. I sprinkled with Himalayan salt.
Pan fry an egg, and top with a bit of Himalayan salt, black pepper, and smoked paprika. When it’s done to your preference, place it on top of your puffball patty. Sprinkle with toppings like chopped chives and halved cherry tomatoes.
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Megan Normansell (Kerkhoff), CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutritionist/Herbalist/Wild Edibles Guide
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