Wild Edible Recipe: Sauteed Puffball Mushrooms

Yes! I did it! I enjoy the self-confident feeling of understanding something new.

Until finally yesterday I was positive of two edible mushrooms. Nowadays I am sure of four. My two new delicacies are the Gem-studded puffball and the Pear-shaped puffball. I have a fifth under examine.

Before I share this recipe, it’s time for my disclaimer: Constantly examination for edibility.

When I get mushrooms, I set every species in a different paper bag. When I get home, I just take them out of the paper bag and start my visual examine.

The mushroom under study proper now is the fawn mushroom. I identified one particular on a hike with “Wildman” Steve Brill last thirty day period. I have discovered it two times because, but did not eat it. I just researched the form, how the gills ended up attached and the stem. “Wildman” has produced replicas out of Sculpey – which is an excellent way to increase observation abilities. It is also entertaining.

I am cautious adequate to seek the advice of other mushroom identification guides, but “Wildman” has the greatest images and his sculptures are correct. I am now producing a spore print and when I do sample this mushroom, it will be a piece the dimension of a eco-friendly pea.


Sautéed Gem-studded (Lycoperdon perlatum) or Pear-formed (Lycoperdon pyriforme) mushrooms:

1. Take away mushrooms from paper bag, trim Shrooms uk grime and wipe with a fabric or paper towel

2. Do not wash or immerse in h2o. Do not salt. That makes the mushrooms hard

3. Reduce the bigger mushrooms into bite-measurement pieces

four. Coat with olive oil and a single-half teaspoon of lemon or lime juice

5. Set pan above lower warmth, then add coated puffball mushrooms

six. Prepare dinner right up until tender

Puffballs are fragrant when picked and they do have a unique taste, but it is fragile. I enjoyed it as a basic facet dish.


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