Along the Grapevine

Mushroom Puffs

17 Comments

I came across this recipe from About Food for something resembling popovers made with mushrooms. It looked like the perfect base for a recipe using some of my dehydrated mushrooms and dried puffball mushroom flour. You can use any dehydrated mushrooms, and if you don’t have mushroom flour, simply omit that and increase the use of flour to 3/4 cup, as in the original recipe.DSC02888

Using the puffball flour meant I had to change the method a bit, but nothing too complicated, and the use of the flour, mushrooms and the stock made by soaking the dried mushrooms intensified the flavour.

Mushroom Puffs

1/2 cup finely chopped dried mushrooms (I used maitake)

1 3/4 cups boiling water

1/2 cup puffball mushroom flour

4 oz butter

1 tsp salt

1/2 tsp black pepper

4 eggs, beaten

1/2 cup flour

1 1/4 tsp baking powder

Soak the dried mushrooms in boiling water for ten minutes in a saucepan. Add the mushroom flour and simmer, stirring it with a whisk to incorporate the flour. Remove from the heat and add the butter, which will help cool the mixture. When it is cool enough not to cook the eggs, add the rest of the ingredients. The mixture will be the consistency of a crepe batter, and you will have about 4 cups.

Grease your pan/s liberally with oil. Place them in a preheated 400 degree F. oven until the oil starts to smoke. Pour in the batter leaving about 1/2 inch at the top.

I used a muffin tin for 6 muffins and 1 loaf pan. The ones in the muffin pan took 15 minutes to cook, the loaf 25 minutes. The batter will puff up and brown when it’s done.

DSC02891DSC02893

They don’t stay puffed for long, but unlike popovers or Yorkshire pudding, there are no big air pockets. They can be eaten hot or cold, on their own, buttered or to accompany a main dish, omelette or salad.

DSC02900

They keep well, and are delicious with just a little butter and sumac powder – for example.

DSC02895

Linked to Angie at Fiesta Friday, Steffi at Ginger and Bread and Andrea at Cooking with a Wallflower who are making this week’s Fiesta Friday possible.

 

 

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

17 thoughts on “Mushroom Puffs

  1. They look really interesting…mushroom flour???

    Like

    • I figure you can make flour out of just about anything, and with surprising results. Puffball mushroom flour is just one of my latest, and I have so much, I need to find good ways to use it. Thanks for dropping by Elaine, and hope you have a lovely weekend.

      Liked by 1 person

  2. Amazing puffs Hilda, loving the mushroom flavor in these tarts.

    Liked by 1 person

  3. I am intrigued by puffball mushroom flour. I have never heard of it but your puffs looks so good! I must do some research and see if I can find out more! Impressive as always🙂 Have a lovely weekend

    Liked by 1 person

    • I made the flour in the fall when I had a couple of really big puffball mushrooms. Just dried and ground them. I did make a vegan gravy that was great, but still trying to think of fun ways to use it.

      Like

      • I am so impressed. That is so clever. I guess I could substitute it with other mushrooms to get something similar. I think it might be nice to roll tofu cubes in and then pan fry them in oil. I can feel a project coming on!🙂

        Liked by 2 people

    • Thank so much Petra. That is what I always hope with my recipes, that they are taken as an example and then elaborated according to what you have/like. I too have been thinking of how I could build on this recipe. Certainly any mushroom, fresh or dehydrated would be fine. It is a great way to spin out an ingredient which has a limited supply.

      Liked by 2 people

  4. I’ve not heard of mushroom flour, but I love mushrooms and grind up dehydrated mushrooms to add to gravies and soups for flavor. I also think they add a bit of thickness to the dish. Your mushroom puffs sound delicious.

    Like

  5. Oh my this looks so delicious Hilda… Never heard of mushroom flour – thatz so innovative …🙂

    Liked by 1 person

  6. You are just incredibly inventive, Hilda! Your puffs look delicious, I can almost smell the mushrooms from here🙂
    Thank you for inspiring us all at Fiesta Friday 106!
    Ginger x

    Liked by 1 person

  7. Oh my gosh! This puff looks soo delish! Thanks for sharing with us at FF!

    Liked by 1 person

  8. Your blog is so healthful and unique!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s