Puffball piccata


about 10 puffball filets
1/2 c. flour
1/2 tsp salt
1/4 tsp ground black pepper
3 T olive oil
3 T butter
2 T minced sweet onion
1/2 c. white wine
3/4 c. vegetable broth
3 T capers
2 T lemon juice
3 T chopped parsley
lemon slices


  1. You need to moisten the puffball filets, I used a water bottle to spray them lightly.
  2. Mix the flour with the salt and pepper in a flat dish. Dredge the moistened puffball filets in the flour to coat.
  3. Heat the oil in a sautée pan until hot, then add the butter. Quickly fry the filets in the hot fat until lightly browned, about 2 minutes on each side. Place the cooked puffball filets on a covered platter.
  4. Using the leftover hot oil and butter in the pan, sautée the minced onion until translucent. Add the white wine and simmer until reduced by half.
  5. Add the vegetable broth, capers, and lemon juice and continue to simmer until the sauce thickens slightly. Remove from the heat and adjust the salt and acidity with lemon juice if needed. Add the chopped parsley and pour the sauce over the reserved puffball filets.