Giant puffball

[urbpan]

Cooked, it had the consistency of very eggy french toast. It took on the flavor of the butter (especially the salt part of the flavor). If I did it again I'd want to browse some recipes and figure out what would taste best. Garlic is always good. There's just so damn much mushroom there!



Any resemblance?


It sliced crumblier than I expected.


It really had the same mouthfeel as super eggy french toast. It tasted like the butter, but I could still taste that earthy mushroomy taste, too. It seems like too much food to pass up, but I'll need to find another way to eat it.

Comments

[sin-agua.livejournal.com]

That's a fantastic idea.