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Puffball Cream Stow with Bacon, Pork, Sage, Curry Bush and CocoCannaOil.

We made a great Puffball Cream Stow, they grow in the forrest right in front of my wife's house. Last autum, we colleted a lot of different mushrooms, in the nearby forrest areas.

As an experiment, we tried to transfer some, to the litlle beechwood forrest right outside. It seems to have worked very well with the Puffballs, there are a lot of them, but not so big. Next year they'll be bigger.
[Puffballs in the little forrest]
Ingredients for the cream stow:
1.) Puffball(s)
2.) 2 Tablespoons CocoCannaOil from fresh cannabis/not decarboxylated.
3.) 2 Tablespoons CocoCannaOil from dried cannabis/deacarboxylated.
4.) 300 gram Bacon
5.) Extra Virgin Oliveoil.
6.) 500 gram Pork [Chicken, Ham, Fish?]
7.) 3 dl Cream
10) Salt & Pepper [Terpenes: Caryophyllene] [3] Spieces you prefer.
Fried Pork, CocoCannaOil, Puffbals [and Raspberry/Blackberry sirup]
First, cut the bacon in squares, put it in a tray in the oven at 200 C. Then clean & cut the Puffballs in squares/small pieces.
Salt & Pepper the Pork & fry for 2½ minutes, in virgin oliveoil.
When the Bacon in the oven starts frying, sift off the grease, and put it in a pan with 2 tablespoons CocoCannaOil. For roasting the Puffballs, we used the fresh CocoCannaOil.
Sage, Curry Bush, Cream, Puffballs w. Bacon/Pork
The Puffballs will shrink quite a bit, so just fry away. When they start getting brown, add the bacon and pork. After 2-3 minutes, turn off the heat.
After a couple of minutes, add the Sage and Curry Bush, and mix it up good for some time. Let the flavor slowly sink into the pork.
Then add the Cream, 2 more tablespoons of CocoCannaOil, and let it simmer at low heat for 20 - 30 minutes, until the stow get nice and thick.
Serve with bread, rice or pasta, whatever you like.
Posted in Recipes on March 06 at 03:28 PM

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