Mushroom cutlet secret: Discovering the culinary giant puffball

Poles are masters of mushroom picking despite the forests not being particularly fruitful this year. A keen eye can still find treasures hidden among the trees. One such treasure is the giant puffball. As the name suggests, it's a large mushroom that's hard to miss when it appears on your path, but finding it can be challenging. When you find it, take it home without hesitation; you'll prepare the best meatless cutlets you've ever had.

The giant puffball, known as Calvatia gigantea, is very popular among mushroom enthusiasts. It's best to look for it in meadows, pastures, and forests' edges. It's a true giant among mushrooms, often reaching 50 cm in diameter, with some found over 1 metre. It is shaped like a huge white ball, resembling a dragon’s or dinosaur’s egg.

Only the young fruiting bodies are edible, which should have a snow-white interior when cut.

Mushroom pickers are tempted not only by its impressive size but also by its culinary potential. It has a delicate, slightly mushroomy taste and a meaty texture comparable to zucchini or tofu. It's perfect for preparing delicious, crispy cutlets. The most important thing is to use young specimens with white and firm flesh, as they are the tastiest.

Ingredients:

• Young giant puffball
• 2 eggs
• Breadcrumbs
• Salt and pepper to taste
• Oil or clarified butter for frying

Preparation:

1. Peel the giant puffball as you would peel a mushroom. Then, slice it into pieces about 0.5 cm thick.
2. In a bowl, beat two eggs with salt and pepper.
3. Coat each slice of the puffball first in egg, then in breadcrumbs.
4. Heat a pan and add a bit of oil. Fry the cutlets on both sides until golden brown.

Serve the finished cutlets with pickled cucumber and bread. Enjoy!