Puff Ball Mushroom Parmesan
Found some puff ball mushrooms in the backyard!! I have a mini herb garden with basil and oregano. Added it to some cabinet staples and made a delicious meal!
Make sure the puff balls aren't yellow inside, remove the base/stem which is dense and harder to chew.
Sauce:
Chop garlic, saute in oil.
Add tomato paste, mix to incorporate.
Add crushed tomatoes and tomato sauce.
Chop oregano and basil, add to mix.
Let simmer on low while you finish everything else.
I didn't add salt and it turned out perfect, but your tastes may vary.
Parmesan:
Slice puff balls and remove outer skin.
Coat in egg then breadcrumbs.
Bake for 10-15 minutes at 400 (helps cook out some of the water but looking back this step could have been skipped).
Fry in neutral oil until crispy.
Top with sauce and mozzarella.
Bake again at 350 till cheese is melted.
Boil pasta, top with sauce and puff ball crispy parmesan! Enjoy!!