it seemed promising on the plate...
...but I have to admit that it was disappointing. the puffball meat had almost no taste, tasted like marhsmallow without sugar or anything flavour.
These have a great texture but really need you to add external flavour.
Finely diced shallots, a little crushed garlic, a sprig of thyme, diced bacon lardons. Fry all that off until golden brown then throw in the mushrooms and continue to fry until it looks like yours, they were perfectly fried. Deglaze the pan with a generous slosh of brandy, use a wooden spoon to get all the flavour off the pan, add a small spoon of French mustard and then add some double cream. Bring to boil and reduce until you've got a rich silky sauce, salt and pepper to taste, fish out the thyme twigs.
Serve on toasted brioche.
