Another Revelation - Puffballs

My good friend, , found a couple of these in the paddock at the back of his house:

Puffball

Now, normally I wouldn't be seen dead eating any type of fungi that hadn't been checked over by an expert. Umm... ...thinking about it, should that be: "I would be seen dead...!" Anyway, you get the gist. However, there's apparently very little else that a puffball this size can be mistaken for; as long as the flesh is white, it's safe to eat. Very small ones are a different matter; the immature form of some of the deadliest fungi can be mistaken for those.

I kept the cooking simple and just fried a chunk of the flesh in butter.

Puffball cooking
Cooked puffball

Given that the odour of the raw fungi is quite pungent, the result was not at all what I'd expected; it had very little taste and was almost like marshmallow in texture. It would make an excellent substitute for tofu, as I imagine it would take on other flavours quite readily.

If you decide to try this yourself, please note that reading this is not sufficient to ensure safety. You should ensure that you take appropriate steps to know that what you are eating is safe. This should include consulting an expert on the subject.


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There is one comment

andrew sartain

I am thoroughly enjoying your blog and its many interesting and knowledgable posts.I make all of the above and a few of your recipes actually almost match. Well done and keep it up. i have added my blogspot for you to check out my morcilla technique and recipe. hope you have a go one day. Oh and i shall finish my ham post now that i have extracted two of my mangalitza boars from their woodland home.

andrew sartain, - 08-12-’13 17:16

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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