August 5, 2021

Wild Edible Recipe: Sauteed Puffball Mushrooms

Yes! I did it! I adore the confident sensation of learning something totally new.

Until yesterday I was sure of 2 edible mushrooms. Right now I’m sure of 4. My 2 new delicacies are the Gem-studded puffball and the Pear-shaped puffball. I’ve a fifth under study.

Before this recipe is shared by me, it is time for my disclaimer: ALWAYS test for edibility.

When I gather mushrooms, I put each species in its own paper bag. When I get home, I take them out from the paper bag and begin the visual study of mine.

The mushroom under study right now is the fawn mushroom. I found one on a hike with “Wildman” Steve Brill last month. I’ve found it two times since, but didn’t eat it. I simply studied the shape, how the gills were attached and the stem. “Wildman” has made replicas out of Sculpey – which is a superb solution to improve observation skills. It’s also fun.

Recommended–> : Edible mushroom
I am careful enough to consult other mushroom identification guides, but “Wildman” has the best photos and his sculptures are accurate. I am now making a spore print when I do sample this mushroom, it will be a piece the size of an eco-friendly pea.


THE RECIPE:

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

1. Remove mushrooms from paper bag, trim dirt and wipe with a cloth or even paper towel

2. Do not wash or even immerse in water. Don’t salt. Which makes the mushrooms tough

3. Cut the larger mushrooms into bite size pieces

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

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

6. Cook until tender

Puffballs are fragrant when picked and they do have a distinct flavor, but it is delicate. I enjoyed it as an easy side dish.

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