Hope Miller is the coauthor of the book Mushrooms in Color . This is one of her favorite recipes.
• 1 teaspoon salt
• 1 cup flour
• About 1 pound puffballs, peeled and cut into 1/2-inch slices
• 1 egg, slightly beaten with 2 tablespoons water
• 1 cup freshly grated Parmesan cheese
• 4 tablespoons butter or more if needed
• 2 tablespoons oil or more if needed Mix the salt with the flour. Dip the mushroom slices in the flour, then in the egg, and last, in the cheese. Melt the butter and oil in a sauté pan or skillet and sauté the mushrooms slowly until golden brown. Drain on paper towels. Serve at once.
--Hope Miller