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FoodieForager: September's Puffballs
In early September in the Chesapeake Foodie area, they're easy to spot. Large, white, about the size of a grapefruit. The great thing about the giant puffball, or Calvatia gigantea, is 1) they're delicious and 2) they're difficult to mistake for any other fungus. We've been hunting down puffballs for several years now. Yes, trying the first one can be rather like your first raw oyster. But now, I pull the car off the road and go running into fields now at the first sign of a white globe. So here's what to look for. A large round-ish fungus, softball sized or larger. There's no "stem" or stalk like you're used to seeing on a mushroom, the globe just attaches directly to the ground. Pick the puffball when it's still all white and slice it open. The inside should be a consistent white sponge throughout, almost like a piece of white bread.
There should be no gills -- that's a dangerous variety. If the inside is brown or yellowish greenish;
the mushroom is too old, don't eat it. We peel the outside and cut the puffball into slices.
The pieces can also be diced. They're delicious fried in a combination of butter and olive oil. We have in a cream of mushroom
soup, or simply sauteed with a dollop of a flavorful sauce on top. If you're curious and want
to find out more, here are some web resources: |
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