Just brought a nice clean white Puffball home. No discolouring at all.

I know you can slice them and sauté them, but do you have any tips on how thick to slice and time of cooking.

I should say this is the first mushroom I've ever gathered and was prepared to eat.

Here, should be ok.

Crusty cob, bacon and brown sauce.

It was horrid.

Best thread title EVER!

I should say this is the first mushroom I've ever gathered and was prepared to eat.

It was horrid.

bit of a bummer

Apparently tastes like tofu!
http://en.wikipedia.org/wiki/Calvatia_gigantea

Metalic is how I would describe taste of puffballs,( says he rather pleased to return home from a ride with tupperware full of Chanterelles and Birch Bolettes!)

Of course it tasted horrid, it was a mushroom.

Yep that's pretty close.
The uncooked thing smells strongly of tinned mushroom soup. It smells of egg? when being cooked. Cooked it did taste a bit metalic or like tree bark – not that nice.

I'm going to stick to proper mushrooms like you get in caffys.