It's increasingly rare for me to eat new foods as I age. But this weeks thanks to the lovely and brilliant artist Jay Batlle and family (check out his art here) I had a puffball mushroom to try.
Simple is some times best. Plain fried in a butter olive oil mix, finished with some flat leaf parsley and fried eggs. The earthy, savoury smells of porcini and forest. but a chunkier, slightly tannic-sweet tang. Yum.
