Giant Puffball Schnitzel: The Ultimate Guide to Making Crispy Mushroom Schnitzel with Savory Sage & Onion Gravy

If you’re fortunate enough to discover one of these magnificent, large, round, white, alien-like mushrooms growing in your vicinity, consider yourself incredibly lucky! Prepare to transform it into an utterly delicious culinary masterpiece: Puffball Schnitzel. Imagine perfectly crispy-crusted slices of mild, soft, and earthy puffball mushroom, generously topped with an umami-rich sage and onion gravy. This combination is truly a match made in gourmet heaven, promising a unique and unforgettable dining experience. (Jump to the full recipe.)

From Childhood Plaything to Culinary Delight: The Giant Puffball’s Transformation

Stomp, stomp… poof. Stomp, stomp… poof.

Does this bring back memories of your childhood, perhaps of encountering a strange, brown globe of a puffball mushroom in a ditch or open field? For many of us, that was the extent of our interaction with these intriguing fungi. There was a simple, fierce joy in trampling those mature, leathery balls, releasing a satisfying cloud of dusty spores into the air. We might have imagined ourselves as wizards, conjuring some fusty magic with that hazy, purplish cloud, often ending in a swift stomp and run!

Yet, the true magic of puffball mushrooms lies not in their dusty farewell, but in their incredible flavor when harvested and eaten before they reach that musty, spore-bomb stage. Before they mature into those brown, powdery spheres, giant puffballs (Calvatia gigantea) are a pristine white, firm, and offer a delicate, earthy flavor that makes them a prized find for foragers and chefs alike.

Even our furry friends, like Pippa, find these unusual growths quite perplexing!

Identifying and Preparing Edible Giant Puffballs

Recently, a generous friend gifted me with a substantial pail filled with these magnificent white giants, which she had discovered flourishing in her lawn. It had been a particularly rainy year, providing ideal conditions for puffball growth. While I unfortunately had to discard most of them as they began to turn dark inside due to a few days’ delay, one specimen remained perfectly immature, pristine, and wonderfully edible.

The most crucial step in enjoying giant puffball mushrooms (Calvatia gigantea) is ensuring they are truly edible. To confirm, carefully cut the puffball vertically through its center and examine the interior closely. The entire internal flesh must be solidly, uniformly white throughout, with no visible signs of developing gills, a stem, or any discoloration. If you observe any yellowing, purpling, browning, or the faint outline of a stem or gills, it’s not a true giant puffball or it has begun to spore, and should be discarded immediately as it could be toxic. A pure, even white interior, akin to a marshmallow or firm tofu, signifies a safe and delicious find. Once confirmed, carefully trim off any tough outer peel, brown bits around the base, or areas showing insect activity. The outer skin can sometimes be leathery and might cause digestive upset in sensitive individuals, so peeling it is a recommended step for optimal enjoyment and safety.

Once peeled and cleaned, slice the puffball into uniform slabs, roughly the thickness of a slice of bread. These sturdy, absorbent slices are now a versatile canvas for a myriad of epicurean delights. Their mild flavor and firm texture make them an excellent substitute for meat in many dishes, or a star ingredient in their own right.

For more detailed information on identifying and preparing these fascinating fungi, along with freezing tips and various culinary applications, be sure to check out my comprehensive guide:

Six Delicious Recipes for Cooking Giant Puffball Mushrooms

Or, dive straight into this absolutely fantastic recipe for crispy, golden schnitzel:

Crispy, Golden Puffball Schnitzel with Homemade Sage & Onion Gravy

Crafting the Luscious Sage and Onion Gravy

Before you begin preparing the puffball itself, start by getting your gravy underway. This allows the flavors to meld beautifully while you focus on the schnitzel. Begin by peeling and finely dicing two large onions. A food processor can make incredibly quick work of this task, ensuring a uniform mince. Heat a bit of oil in a heavy-bottomed saucepan over medium-low heat and add the diced onions. The key to exceptional gravy lies in patience: cook the onions slowly and gently, stirring occasionally, until they achieve a deep golden-brown hue and become wonderfully sweet and caramelized. This process takes approximately 20 minutes, transforming their sharpness into a rich, savory depth. Once caramelized, add the remaining gravy ingredients, and you’ll soon have a pot of truly luscious, aromatic Sage and Onion Gravy, ready to blanket your crispy schnitzel.

Preparing the Puffball for Schnitzel Perfection

With your gravy simmering, turn your attention to the star of the show: the puffball. As previously mentioned, the first critical step is to cut the puffball through its middle to verify that its flesh is pristine white from edge to edge. Any yellow, purple, or brown discoloration indicates that the mushroom has started to develop spores and is no longer suitable for eating. In my case, this particular puffball had only a slight brown discoloration around the very edges, which was easily trimmed away, leaving the inside perfectly white and firm—reminiscent of a damp, dense sponge in texture. Using a sharp knife, carefully peel off the entire outer layer of the puffball. This tougher, often leathery skin, which can sometimes resemble “dinosaur skin,” is best removed to ensure a tender schnitzel and avoid potential stomach upset.

Once peeled, cut the puffball into thick, uniform slabs. The thickness is important; aim for slices similar to a substantial piece of toast, as this will give the schnitzel a satisfying ‘meaty’ bite while allowing the exterior to achieve optimal crispness.

The Art of Breading: Creating a Crispy Exterior

Now, set up your breading station. This typically consists of three shallow bowls or containers arranged in a row. The first bowl will hold your seasoned flour, the second a beaten egg mixture, and the third, your fine, dry breadcrumbs. This systematic approach ensures a thorough and even coating.

Take each puffball slice and first dredge it lightly but completely in the seasoned flour, shaking off any excess. Next, dip it into the beaten egg, ensuring every surface is thoroughly coated. Finally, press it firmly into the breadcrumbs, making sure the entire slice is evenly and thickly covered. This three-stage breading process creates a perfect barrier that protects the delicate mushroom interior and creates that desired crispy crust. Lay the breaded puffball slabs onto a clean plate or cutting board in a single layer, ready for frying.

Frying Sage and Schnitzel to Golden Perfection

Heat a good amount of high-heat-tolerant oil in a skillet over medium heat. If you’re using fresh sage leaves, this is the perfect time to fry them. Carefully place a handful of sage leaves into the hot oil. They only need a few seconds per side until they turn beautifully crisp and slightly browned. Not only do they infuse the oil with their aromatic flavor, but they also make a delightful, edible garnish—think of them as gourmet sage chips! Sprinkle them with a touch of salt and set them aside on a paper towel to drain and crisp up further.

Now, carefully place the breaded puffball schnitzel pieces into the hot oil. Fry them for about 3-4 minutes per side, or until they achieve a gorgeous golden-brown color and a satisfyingly crunchy exterior. The goal is a deeply golden crust that encapsulates a tender, moist puffball interior. Depending on the size of your skillet, you may need to fry them in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy schnitzel. Once cooked, remove them to a plate lined with paper towels to absorb any excess oil.

Your crispy, tender puffball schnitzel is now ready to be adorned with a generous, glistening coat of your homemade sage and onion gravy. For an extra touch of freshness and color, consider a sprinkle of fresh chopped sage leaves or parsley.

Just look at that contrast: the snowy white, tender interior of the puffball, encased in a perfectly crispy, golden-brown crust, all enveloped by a lava-like flow of rich, umami-packed gravy. It’s truly a moment of pure culinary heaven, offering a unique texture and flavor profile that will surprise and delight even the most discerning palate.

Here’s hoping you either stumble upon a puffball treasure growing in your own yard or that a generous friend drops one off on your doorstep. This recipe offers a fantastic way to celebrate such a unique and delicious wild harvest, elevating a simple mushroom into an unforgettable meal.

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Kitchen Frau Notes and Pro Tips:

This recipe for Sage & Onion Gravy is quite generous, ensuring you’ll have some extra for delicious leftovers. It’s fantastic over more schnitzel, fried mushrooms, various meats, or can even be frozen for a convenient future meal on a busy day. The rich, savory notes of the caramelized onions and aromatic sage make it a versatile sauce.

If fresh sage leaves are unavailable, don’t fret! Simply omit the sage-frying step. While the crispy sage leaves add a lovely texture and concentrated flavor, they are entirely optional. To add a touch of fresh color and mild flavor to the finished schnitzel, you could sprinkle a bit of freshly chopped parsley, chives, or green onions on top instead. Consider serving this schnitzel with classic German accompaniments like buttery spaetzle, roasted potatoes, or a simple green salad to balance the richness.

Puffball Schnitzel with Sage and Onion Gravy

Yields: 4 servings
Prep time: 30 minutes
Cook time: 45 minutes

For the Gravy:

• 3 tablespoons oil (vegetable or canola)
• 2 large onions (approximately 500 grams total), finely minced
• 2 cloves garlic, finely minced
• 1 teaspoon ground dried sage
• ½ teaspoon black pepper
• 2 tablespoons tamari soy sauce (use gluten-free for a GF recipe)
• 2 cups (480ml) beef stock or mushroom stock
• 2 tablespoons sweet rice flour (or regular all-purpose flour for non-gluten-free)
• ½ cup (120ml) cold water
• 2 teaspoons balsamic vinegar
• Salt to taste

For the Puffball Schnitzel:

• 1 lb (454gms) trimmed, peeled puffball (approximately 1½ lbs of a whole puffball before trimming)
• ⅓ cup sweet rice flour (or regular all-purpose flour for non-gluten-free)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 2 large eggs
• 1 cup of fine dry bread crumbs (ensure gluten-free if necessary)
• ½ cup (120ml) high-heat-tolerant oil for frying (e.g., canola, grapeseed)
• 8 fresh sage leaves, optional (for garnish and infused oil)

Instructions:

Make the Sage & Onion Gravy:

1. Peel the onions and cut them into large chunks. Mince them finely in a food processor by pulsing in short bursts to avoid over-processing them into a paste. Alternatively, mince them finely by hand.
2. Heat the 3 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the minced onions and cook, stirring occasionally, for about 20 minutes, until they are deeply browned, sweet, and caramelized. Keep a close watch towards the end as the natural sugars caramelize quickly and can burn.
3. Stir in the minced garlic, ground sage, and pepper. Cook for an additional minute until fragrant.
4. Pour in the tamari soy sauce and beef or mushroom stock. Scrape the bottom of the pan with a wooden spoon to loosen all the flavorful browned bits (fond). Bring the stock to a gentle boil.
5. In a small jar with a lid, combine the ½ cup cold water and 2 tablespoons of sweet rice flour (or regular flour). Shake vigorously until a smooth slurry forms.
6. Slowly pour the flour slurry into the boiling gravy while continuously stirring. Continue to cook and stir until the gravy thickens to your desired consistency.
7. Stir in the balsamic vinegar and taste the gravy for seasoning. Adjust with more salt or pepper if needed. Reduce the heat to very low, cover the saucepan, and keep the gravy warm while you prepare the schnitzel.

Make the Schnitzel:

1. While the onions are caramelizing for the gravy, prepare the puffball. Peel and trim any dark spots or tough outer skin from your puffball. Cut the cleaned puffball into uniform slabs, approximately the thickness of a slice of bread.
2. Set up your breading station with three separate, shallow bowls or containers. In the first bowl, combine the ⅓ cup sweet rice flour with the ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika, and ½ teaspoon garlic powder. Whisk well to combine.
3. In the second bowl, beat the two large eggs until well combined.
4. In the third bowl, place the 1 cup of fine dry breadcrumbs.
5. Dip each puffball slab first into the seasoned flour, ensuring it’s completely coated and shaking off any excess. Then, transfer it to the beaten egg, making sure every surface is thoroughly covered. Finally, coat it generously with the breadcrumbs, pressing gently to ensure full adhesion. (For best results, use one hand for the wet ingredients – flour and egg – and the other hand for the dry breadcrumbs.)
6. Arrange the breaded puffball slabs in a single layer on a plate or cutting board, ready for frying.
7. Shortly before you are ready to serve, heat the ½ cup of high-heat oil in a large skillet over medium heat.
8. If using fresh sage leaves for garnish, carefully lay them in a single layer in the hot oil. Fry for just a few seconds on one side, then flip and fry for a few more seconds on the other side, until they become slightly browned and crispy. Quickly remove them with a slotted spoon and place them on a paper towel-lined plate. Sprinkle lightly with salt. They will continue to crisp as they cool.
9. Increase the heat slightly if needed, then carefully place the breaded puffball schnitzel pieces into the hot oil. Fry for about 3 to 4 minutes per side, or until they are golden brown and deliciously crispy. You may need to cook them in two batches to avoid overcrowding.
10. Once fried, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
11. Serve the hot, crispy puffball schnitzel immediately, topped generously with the warm Sage and Onion Gravy. Garnish each serving with two crispy fried sage leaves (if used) or a sprinkle of fresh chopped parsley or sage leaves for color and extra flavor.

Guten Appetit!

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