Fresh wild harvested  from the Appalachian mountains "fresh" to your order.  Some people refer to puffballs as "breakfast mushrooms" because they blend so well with eggs. But they also serve as wonderful side dishes with dinner entrees. A thick slab of puffball develops a lovely golden color when browned in butter. They are often cut into cubes for cooking. Dip slices in a batter of egg and milk and cover with bread crumbs seasoned with salt and pepper. Sauté in butter and serve with a piquant sauce as the main course for a vegetarian dinner.

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