Wild Edible Dish: Sauteed Puffball Mushrooms

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Yes! I did it! I love the positive sensation of learning something brand-new.

Till the other day I was sure of 2 edible mushrooms. Today I am sure of 4. My 2 new delicacies are the Gem-studded puffball and the Pear-shaped puffball. I have a 5th under research 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 research study.

The mushroom under study right now is the fawn mushroom. I discovered one on a walking with “Wildman” Steve Brill last month. I have discovered it twice given that, but did not consume it. I simply studied the shape, how the gills were connected and the stem. “Wildman” has actually made replicas out of Sculpey – which is an outstanding method to enhance observation skills. It’s also enjoyable.

I beware enough to consult other mushroom recognition guides, but “Wildman” has the best photos and his sculptures are precise. 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. Remove mushrooms from paper bag, trim dirt and wipe with a fabric or paper towel

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

3. Cut the larger 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 include coated puffball mushrooms

6. Prepare until tender
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Puffballs are aromatic when selected and they do have a distinct flavor, however it is fragile. I enjoyed it as a simple side dish.

Till the other day I was sure of 2 edible mushrooms. My two brand-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 connected and the stem. That makes the mushrooms hard

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