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puffball mushrooms, recipe ideas?

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  • dijon Sep 29, 2006 02:52 PM
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My neighbor had a couple of huge (bigger than a 16" softball)puffball mushrooms in her yard and gave them to me when I told her they were edible. Any ideas for recipes? I thought of slicing and frying, perhaps mushroom soup, did rissotto a few years ago.

Doug

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  1. Oh I envy you. We used to cut large slabs and pan fry in butter and put syeak on top of the puff ball slice. We did try cubing it and drying it slowly in the oven, boy did it make the house smell awful. mushroom soup would be good. YOu must be in the NE? Here in Indiana we don't get giant puffballs. My M-I-L tried sending us one once. Unfortunately we were away and our house sitter did not know to open the box and refrigerate the contents. It was a useless mess when we got home.

    1 Reply
    1. re: Candy

      Well they are out in the garage and have a distinct mushroom bouquet. Live in Iowa, have had a late summer. Saw these big puffballs a few years ago on a bike ride but could only carry a few home. Years ago as a lad we found some on the "back 40" on my uncles farm, SE IN, found enough to have a "snowball" fight, but were scolded when we didn't bring any back for the family feast the next day. Still hoping for some recipe thoughts, these are big.

    2. Greetings,

      I have a few recipes on my website - www.WriterByNature.com - including Grilled Puffball Mushroom Pizza.

      Slice the puffballs so they form the "crust" of the pizza and grill them. Add toppings like you would a pizza - and remember to let me know when it's time to eat - LOL

      I am experimenting with dehydrating and freezing anything I cannot eat. With any luck I'll have a winter treat.

      Happy Trails.

      1. I've got a bunch of baby pear mushrooms here (morganella pyriformis) -- great mushroom season this year. I'll let you know what I do!

        6 Replies
        1. re: steinpilz

          Browned them in butter/EVOO and they were good, tonight I'll try marinara with the left overs (also saw a couple more walking around today). .

          1. re: steinpilz

            If they were walking around they may be passed their best.

            1. re: tonyjohnson54

              Tony, it's all a matter of personal taste. :) Unlike maitake or chanterelles, puffballs do take a bit of skill to turn into a tasty dish.

              1. re: WriterByNature

                Are you two cracking mushroom jokes here?

              2. re: tonyjohnson54

                Slice into the puffball if it has a yellow tinge starting in the center , put it on the compost heap.It should be snow white.
                We simply cut big steaks and brown in butter and olive oil ,dressing with garlic ,coarse salt and pepper.
                dick

                1. re: mr jig

                  All kidding aside, puffballs - whether the giant (soccer ball size) or the small pear shape or gem studded puffballs - should not only be white on the inside, but they should have a texture like a slightly dry marshmallow.

                  if moisture oozes out of them, they are not good to eat, even if they are white.

                  Aside from eating them, if you happen to find dried out puffballs, the powder-like spores that they release from the top of the mushroom has been used to stop bleeding.

                  It's hard not to have fun with fungi (pun intended) :)

          2. http://forums.gardenweb.com/forums/lo...

            http://www.food.com/recipe/giant-puff...

            http://www.cookingindex.com/recipes/4...