Giant Puffball Burrata

While backpacking the Eagle Cap Wilderness in Eastern Oregon, I found some Giant Meadow Puffballs. I had never seen this species in the wild before, but I knew what it was immediately. As I crossed through a meadow, I saw what looked like white basketballs poking through the grass and gathered some. When I returned home from the trip, I shaved the bugged parts off with a knife and started cooking.

People often use Giant Puffballs as pizza crust, but I wanted to go a different route. With a cheese-like consistency, and fresh basil and tomatoes growing in my garden, I used them as a substitute for fresh mozzarella in a tasty burrata / caprese salad.

I put oil, balsamic vinaigrette, and a little garlic in the pan and put the heat on high. I sliced the puffball and threw the pieces on the pan. I cooked for about 5 to 7 minutes – long enough to cook but not long enough to brown - then sliced some tomatoes, cut some basil, poured a more viscous balsamic vinaigrette, and enjoyed my freshly foraged salad!