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Crispy Oat-Coated Puffball Mushroom
Crispy on the outside and incredibly tender within, giant puffball mushrooms take center stage in this savory skillet meal. You'll dip thick slices of the mushroom in an egg wash, coat them in seasoned oats, and pan-fry them until golden. A rich butter sauce made with crispy pancetta and fresh sage leaves adds a deep, salty finish that cuts right through the earthy flavors. It's a rustic, comforting dish that transforms a unique foraged find into a memorable brunch.
Ingredients
- 1–1½ tbsp olive or rapeseed oil
- 4 rashers of pancetta or streaky bacon, roughly chopped
- 1 egg
- 2 tbsp milk
- 10–12 sage leaves
- 100g porridge oats (not jumbo oats)
- 4–6 slices of giant puffball (about 10cm in diameter and 2cm thick), skin removed
- 20g butter
Instructions
- 1Set a large frying pan over medium heat. Pour in 1 tablespoon of oil, add the chopped pancetta or bacon, and cook until crispy and the fat renders. Scoop out the meat and set it aside, leaving the rendered fat in the pan.
- 2Whisk the egg and milk together in a shallow bowl with a generous pinch of salt and pepper. Finely chop half of the sage leaves and mix them into the oats in a separate shallow bowl.
- 3Return the frying pan to medium heat, adding a splash more oil if it looks dry. Dip each puffball slice into the egg mixture, then press it into the oats for an even coating. Shake off any excess and lay the slices into the hot pan. Fry for 3 to 4 minutes per side until golden brown, then transfer to warm plates. Don't crowd the pan; cooking in batches ensures a properly crispy crust.
- 4Return the cooked pancetta to the frying pan along with the butter and remaining whole sage leaves. Cook for 1 minute until the butter bubbles, the meat is hot, and the sage turns fragrant. Spoon the savory butter mixture over the fried puffball slices.
Notes
- Foraging: If you forage your own puffball, ensure it's pure white all the way through before cooking. Any yellow or brown discoloration means it's past its prime.
- Swap: You can use thick slices of king oyster or portobello mushrooms if puffballs aren't available.
- Serving: Serve right away while the oat crust is still crispy, as the butter sauce will soften it over time.