First thing this morning I had a plan. I knew exactly what I was going to do, and about how much time it would take. When I left the house to run a few errands I knew I had to hurry back home to get it done by mealtime. About a mile down the road I saw on the side of the road the same whitish tan ball looking thing we had seen a couple days before. We had guessed that it was a large wild mushroom. On my way home I made a point of pulling over to the side of the road to determine what it was. It was indeed a giant puffball. The circular marking on top of the puffbal is the result of resting on the console cupholder on the ride home.
Wild mushrooms spoil very quickly and this puffball was a few days old and slightly soft to the touch so I had my doubts if it was any good. I did have to cut away and discard a large portion of it but there was still plenty of good flesh left.
I love the way it browned so nicely in olive oil!
I ended cutting the big chunks into smaller pieces.
By now I had abandoned my original plan, which didn’t involve puffball mushrooms at all , and moved on to something completely different. I sautéed onions cumin seeds, and purple cabbage with a little olive oil, adding red jalapeño and homemade basil flavored tofu. Normally I wouldn’t use cumin and basil in the same dish, but adding the tofu was an afterthought. They went together just fine.
When I was cutting the cabbage and saw how well a slice held together I had to try roasting some of it.
I chopped the roasted cabbage and added that into the stir-fry.
I then added the puffball mushroom back into the pan and seasoned with pink Himalayan salt.
When everything was good and hot the one-dish-meal was ready.