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Huge puffball haul - ideas for using/preserving them.

 
pollinator
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Our field has grown puffball each autumn for the last few years. This time it has excelled itself - I have a dozen large puffballs in good condition, mostly the size of soccer balls. Way more than we can eat while fresh.

I'm thinking of drying them.

Options:
1) Dry then blend to a powder to use as a flavouring/thickener for sauces
2) Dry in chunks

I love mushrooms, but I'm the only one in my family who would happily eat large portions of them. I think chunks will be less popular with the family.

Anyone have any tips?
 
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Michael, great haul! Great ideas for preserving your harvest. Can you do both? Dehydrate them in bite-size slices and maybe powder most of them, but leave a few?
 
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It should be possible to partially cook them and then freeze them if you wanted them as something you can just toss a handful into something without really changing the texture much. Other than that, drying is all I can imagine doing.
 
Michael Cox
pollinator
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I have some slices drying now.

Fried a couple of slices up, but I didn’t like the texture. It was fine raw, but ended up a bit slimy and greasy. Probably cooked them in too much butter. I basically treated them like I would standard supermarket bought mushrooms.

Am I doing it wrong?
 
pollinator
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Cook them less or more. Even supermarket mushrooms have a point where they are slimy. I've never been lucky enough to find a giant puffball in good condition but I like their smaller cousins kebabed and grilled they have a texture like marshmallows that way.

How about making mushroom ketchup? That's an excellent ingredient to add to soups, stews etc anywhere you would put Worcester sauce.
 
pollinator
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Try searing a high heat to "power through" the slime factor.  Works great on oysters and shiitakes, which also tend to slime.
 
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