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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.
[url= http://www.cookingindex.com/recipes/44845/puffball-mushroom.htm ]Here, should be ok.[/url]
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.