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Puffball mushrooms are an edible species of fungi (calvatia gigante). The fluffy texture and earthy flavor is great in eggs, soups, and quiche. Be careful if you try to harvest wild puffball mushrooms; they can be mistaken for young amanita mushrooms, which can be toxic or downright deadly. To identify: When cut in half, the fungus should be solid and pure eggshell white or light yellow. There should be no outline of a small mushroom inside.
Ingredients
- 1 tablespoon butter, or more to taste
- 4 eggs
- 1 cup diced puffball mushrooms
- ½ cup diced green onions
Directions
Step 1
Place a skillet over medium heat and add butter.
Step 2
Break eggs into a bowl, add mushrooms, and whisk together vigorously. Reserve about 2 tablespoons green onions.
Step 3
Pour eggs into the hot butter in the skillet and scramble to create soft, fluffy curds. Add remaining green onions, salt, and pepper while scrambling to desired doneness, 3 to 5 minutes, being careful not to overcook. Garnish with reserved green onions.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 195 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat6g | 32% |
| Cholesterol343mg | 114% |
| Sodium171mg | 7% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars2g | |
| Protein13g | |
| Vitamin C6mg | 29% |
| Calcium68mg | 5% |
| Iron2mg | 12% |
| Potassium341mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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