Wild Edible Recipe: Sauteed Puffball Mushrooms

Yes! funguy chocolate did it! I enjoy the confident sensation of finding out something brand-new.

Up until the other day I was sure of two edible mushrooms. Today I ensure four. My 2 brand-new delicacies are the Gem-studded puffball and the Pear-shaped puffball. I have a 5th under study.

Before I share this recipe, it’s time for my disclaimer: ALWAYS test for edibility.

When I collect mushrooms, I put each species in a different paper bag. When I get home, I take them out of the paper bag and begin my visual study.


The mushroom under research study right now is the fawn mushroom. I simply studied the shape, how the gills were connected and the stem. “Wildman” has actually made replicas out of Sculpey – which is an exceptional method to improve observation skills.

I am cautious enough to seek advice from other mushroom recognition guides, however “Wildman” has the very best pictures and his sculptures are accurate. I am now making a spore print and when I do sample this mushroom, it will be a piece the size of a green pea.

THE RECIPE:

Sautéed Gem-studded (Lycoperdon perlatum) or Pear-shaped (Lycoperdon pyriforme) mushrooms:

1. Get rid of mushrooms from paper bag, trim dirt and wipe with a fabric or paper towel

Do not wash or immerse in water. That makes the mushrooms hard

3. Cut the bigger mushrooms into bite-size pieces

4. Coat with olive oil and half teaspoon of lemon or lime juice

5. Set pan over low heat, then add coated puffball mushrooms

6. Cook until tender

Puffballs are aromatic when selected and they do have an unique taste, but it is delicate. I enjoyed it as a basic side dish.

Up until yesterday I was sure of two edible mushrooms. My two new delicacies are the Gem-studded puffball and the Pear-shaped puffball. The mushroom under study right now is the fawn mushroom. I just studied the shape, how the gills were attached and the stem. That makes the mushrooms tough