I have some puffball mushrooms growing. They're about basketball size. I took a slice of it egg washed it breaded it fried it in bacon grease and topped it with marinaara and mozzarella. Tasted good but the breading didn't stay crisp. Anyone else make them?
Mushrooms are full of water. Taking a guess, as you cooked them, you were also cooking out the water which would have soaked into the breading preventing the breading from being crisp. I saw a famous chef on You Tube who said to salt the slices, let them sit at room temperature for awhile, to draw out the water before cooking.
I've not tried it but it might help.
L.W.
