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Stuffed Puffball & Spaghetti

How big are Giant Puffballs? Quantities will require tweaking depending on the size of your fungus.


1 Firm Fresh Giant Puffball
3/4lb Mince
1 Onion finely chopped
2-3 Cloves Garlic finely chopped
20 Wild Almonds chopped
Double Cream approx 150ml
Cep Powder
Fresh grated Nutmeg
Ground Ginger
Mixed Herbs                                                      
Fresh Thyme
Fresh ground Black Pepper


1) Slice top off fungus & put it to one side (this is the lid). Carefully scoop flesh from inside the fungus, retaining a 1" wall to prevent collapsing. 

2) Put onion in pan with a little cooking oil and cook gently until soft. Add mince, cook approx 7-8mins. 

3) Add garlic, almonds, mushroom powder, nutmeg, ginger, herbs, black pepper & a good chunk o butter, cook 2-3mins. Add cream and cook until mixture thickens, approx 3-4 mins then remove from heat. Check seasoning and add fresh thyme

4) Spoon mixture into hollowed out puffball adding some 'scooped out flesh' as you do so. Once full pop lid on and wrap in baking foil. 

5) Place in oven at 180 degrees C for approx 40 minutes. I served on spaghetti and topped with parmesan Above recipe fed 4 hungry bellies.

NB - I made a lasagne type version some years back, by slicing the puffball and used it to build the dish. Try toasted pine nuts in place of almonds and different herbs/spices.


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