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This is what happens when you find one and have to improvise, but it tasted soooo nice I thought I'd share:
~150g Giant Puffball, sliced
splash olive oil for frying
2 x small red onions
1 x medium sized carrot
Handful of frozen veg (peas, broad beans, french beans)
~1tbsp fresh thyme
~1tbsp dried coriander
~1tsp ground black pepper
1x oxo chicken stock cube
~200ml double cream
sea salt to taste
~2 medium sized cups of white basmati rice (yes, I know it should be risotto, but it was improvisation, remember!!)
Start to boil water for rice, then whilst cooking:
Chop onion and carrot and cook in wok for ~5 mins with olive oil
Add the frozen veg and herbs, plus black pepper and a shake of sea salt.
Add the puffball slices, then sprinkle over the chicken stock cube and stir.
Wait for the puffball slices to reduce and go 'slimy', then add the drained, cooked rice and stir through. Add cream and stir through to heat, then serve!
I think I included everything!
~150g Giant Puffball, sliced
splash olive oil for frying
2 x small red onions
1 x medium sized carrot
Handful of frozen veg (peas, broad beans, french beans)
~1tbsp fresh thyme
~1tbsp dried coriander
~1tsp ground black pepper
1x oxo chicken stock cube
~200ml double cream
sea salt to taste
~2 medium sized cups of white basmati rice (yes, I know it should be risotto, but it was improvisation, remember!!)
Start to boil water for rice, then whilst cooking:
Chop onion and carrot and cook in wok for ~5 mins with olive oil
Add the frozen veg and herbs, plus black pepper and a shake of sea salt.
Add the puffball slices, then sprinkle over the chicken stock cube and stir.
Wait for the puffball slices to reduce and go 'slimy', then add the drained, cooked rice and stir through. Add cream and stir through to heat, then serve!
I think I included everything!
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