Where To Find Puffball Mushrooms In Texas

Texas is home to a variety of puffball mushrooms, including the Lycoperdon curtisii, Scleroderma texense, and the giant puffball (Calvatia gigantea). The Lycoperdon curtisii, a small to medium-sized puffball, is commonly found in East and Central Texas, growing in fields, meadows, and open woods. The giant puffball, on the other hand, can grow to enormous sizes, and is edible when creamy white throughout. This variety is often found in winter and early spring. Texas also boasts the Lycoperdon perlatum, a common puffball found in Eastern Texas, growing in fields, meadows, and woodlands.

Common puffballs (Lycoperdon perlatum) in Eastern Texas

Lycoperdon perlatum, also known as the common puffball, warted puffball, gem-studded puffball, or devil's snuffbox, is a species of puffball fungus in the family Agaricaceae. It is a small to medium-sized fungus with a rounded or pear-shaped cap, typically 1-4 cm in diameter, although some sources state it can be as large as 6 cm wide. The exterior is white or light brown, covered in short, sharp spines or warts that fall off at maturity, leaving a smooth surface. The interior is pure white. It is considered a good edible mushroom when young and the internal flesh is completely white, although care must be taken to avoid confusion with immature fruit bodies of poisonous Amanita species. When mature, it becomes brown, and a hole in the top opens to release spores in a burst when the body is compressed by touch or falling raindrops.

In East and Central Texas, Lycoperdon perlatum is commonly found growing on the ground in fields, meadows, and woodland edges, often in association with rich soil and abundant organic matter. They typically fruit from late summer to early fall. They have been found in several locations in Eastern Texas, including Huntsville State Park in New Waverly, Sam Houston National Forest in Richards, and Lick Creek Park in College Station. In Lick Creek Park, they have been found growing on rotting wood and along roadsides. They have also been spotted in Somerville Lake State Park in Lee County, Birch Creek Unit of Somerville Lake State Park in Burleson County, and along the Little Lake Creek Loop Trail in Sam Houston National Forest near Montgomery.

When foraging for common puffballs, it is important to only collect young specimens, as once the spore mass begins turning yellow, the fungi are unsuitable for eating. The first step in preparing the mushroom is to remove the tough outer skin, which can be done with a sharp knife. Only fresh young fruit bodies that are white all the way through when cut in half should be used. Any that have begun turning yellow, olive, or brown should be discarded. Common puffballs can be fried, used in soups, or made into a mushroom omelet.

There are several other puffball species that can be confused with Lycoperdon perlatum, including L. nettyanum, found in the Pacific Northwest region of the United States, which is covered in granular patches. L. pyriforme lacks prominent spines on the surface and grows on rotting wood, although it may appear to be terrestrial if growing on buried wood. L. umbrinum is widely distributed and common, with spines that do not leave scars when rubbed off and a gleba that varies in color from dark brown to purple-brown at maturity. L. muscorum is a small and rare species that grows in deep moss, while L. peckii can be distinguished by the lavender-tinged spines it has when young.

Giant puffballs (Calvatia gigantea) in Texas

Giant puffballs, scientifically known as Calvatia gigantea, are quite the sight to behold, growing up to 10-50 centimetres (4-19+1/2 inches) in width and height. Some specimens have even been recorded at a diameter of 80 centimetres and weighing over 23 kilograms (51 pounds)! Native to Texas, these mushrooms are a part of the Lycoperdaceae family and were first described in 1786 by German naturalist August Johann Georg Karl Batsch, who named them Lycoperdon giganteum. They can be found in meadows, fields, and deciduous forests during late summer and autumn, preferring cool weather.

In Texas, Giant puffballs are a rare treat, found only in a few counties in central parts of the state. They are easily identifiable by their immense size and rounded or pear-shaped caps, which can reach impressive dimensions. When foraging for Giant puffballs in Texas, it is important to be aware of a few key things. Firstly, always check the colour of the flesh: it should be creamy white throughout, with no signs of yellow or brown, which indicate spore production and potential toxicity. Secondly, examine the interior for any immature gills or outlines of a traditional mushroom, as these could be young, dangerous Amanita mushrooms or other poisonous species.

Giant puffballs are versatile in the kitchen and can be prepared in a variety of ways. They are often peeled and cut into strips, then added to casseroles with meat or dipped in egg, coated with breadcrumbs, and fried with bacon. Slicing and sautéing them in butter and garlic is another popular preparation method. However, it is crucial to exercise caution when consuming wild mushrooms. Always properly identify the mushroom and be aware of potential toxins, especially if foraging near busy roadsides.

Historically, the Giant puffball has had several uses beyond culinary applications. The smoke from smouldering Giant puffballs was used by beekeepers to calm bees and reduce the risk of stings. Additionally, the mushroom has been used as a styptic, or wound dressing, by various cultures, including American Indians, Nigerians, and Germans. When cut into thin strips, the Giant puffball can help stop bleeding from wounds.

Western giant puffballs (Calvatia booniana) in Austin and Travis County, TX

The Western giant puffball, or Calvatia booniana, is a puffball mushroom species that can be found in Austin and Travis County, Texas. This mushroom variety can grow to impressive sizes, with a diameter ranging from 10 to 70 centimetres (3.9 to 28 inches). Its shape is typically round or slightly flattened, and it lacks a stalk. The exterior of the Western giant puffball is white or tan and is covered with plaques or large pointed warts, distinguishing it from the smooth surface of other giant puffballs.

Western giant puffballs, like their eastern counterparts, favour composted soil and sunny environments. They can be found in meadows, fields, forests, roadsides, sagebrush flats, and pastures. In North America, the western giant puffball is typically found west of the Rocky Mountains, while its relative, the giant puffball, is usually found to the east. However, on the West Coast of the continent, the western giant puffball is replaced by the giant puffball species.

When foraging for Western giant puffballs, it is important to identify the right conditions and locations. These mushrooms prefer cool weather, so they are more likely to be found in the winter and early spring months. When collecting any puffball mushroom for consumption, it is crucial to ensure that it is safe to eat. Cut the mushroom in half and examine its interior colour; it should be creamy white throughout. Any signs of yellow or brown indicate spore production, which can cause illness if consumed. Additionally, the presence of immature gills or the outline of a traditional mushroom hidden within indicates a young, dangerous mushroom that should be avoided.

Western giant puffballs are edible and offer a variety of culinary options. When preparing these mushrooms, it is recommended to trim off most of the dirt rather than washing them, as they do not wash well without becoming too soggy for sautéing. Western giant puffballs can be cubed and added to soups, breaded and deep-fried, steamed, sautéed, or simmered like other mushroom varieties. They have a texture similar to tofu or marshmallows and can be seasoned in the same way as giant puffballs. However, it is important to note that only completely white specimens should be consumed, as even traces of yellow or green can cause stomach upset.

Lycoperdon curtisii (Vascellum curtisii) in Eastern Texas

Texas is home to a variety of puffball mushrooms, including Lycoperdon curtisii, also known as Vascellum curtisii. This species was first scientifically described in 1859 by Miles Joseph Berkeley, and it can be found in Eastern Texas, particularly in College Station.

Vascellum curtisii is a non-poisonous puffball mushroom that typically grows in sandy or soil environments. They have been spotted in various parks in College Station, Texas, including Lake Bryan Park, Lick Creek Park, Lemontree Park, and Bee Creek Park. The mushrooms tend to grow on trails, lawns, and near power lines or bushes.

The fruit bodies of Vascellum curtisii, also known as puffballs, have been observed growing in fairy rings. These puffballs are small, typically no bigger than a lime, and sometimes smaller. They have a rounded shape and may be found on their own or in groups.

When identifying Vascellum curtisii, it is important to distinguish them from other mushroom species, such as the Giant Puffball (Calvatia gigantea). Giant Puffballs are significantly larger and can be identified by their creamy white interior, while Vascellum curtisii has a white or light brown exterior and a pure white interior.

Foraging for edible puffballs in Texas

Texas is home to a variety of wild edible plants, including mushrooms. When it comes to foraging for edible puffballs in Texas, there are a few important things to keep in mind.

First and foremost, proper identification is crucial. While puffball mushrooms are generally considered safe to eat, there are look-alikes that can be dangerous or even deadly. Always make sure that the mushroom is a true puffball by checking for certain characteristics. Cut the mushroom in half and examine its interior. A safe puffball mushroom will be creamy white throughout, with no signs of yellow or brown, which indicate spore production. Additionally, ensure that there are no immature gills or outlines of a traditional mushroom hidden within. The presence of gills or a typical mushroom shape indicates a different species, some of which can be harmful.

Texas has a variety of puffball mushrooms, including smaller puffballs such as Vascellum curtisii, Scleroderma texense, Gymnopilus spectabilis, and Lycoperdon pyriforme. These smaller puffballs rarely exceed the size of a lime. However, Texas also boasts the Giant Puffball (Calvatia gigantea), which belongs to its own size class. This giant puffball can reach 8-12 inches in width and 5.5-10 inches in height.

To find edible puffballs in Texas, focus your search on woods and fields during the cooler months of winter and early spring. Puffballs prefer cool weather, so they are more likely to be found during these times. When foraging, always practice sustainable and respectful harvesting. Only take what you need, and leave enough behind for wildlife and the forest ecosystem to thrive.

It is important to be aware of local laws and guidelines regarding foraging in your specific area, as these rules can vary by location. Additionally, always forage from clean and safe locations, avoiding polluted areas to ensure safe and responsible practices.

When preparing puffball mushrooms for cooking, treat them like tofu. Cut them into thick slices, batter them with milk, salt, and flour, then fry them in hot oil. Alternatively, you can thinly slice them and sauté them in butter with some garlic. Always cook puffball mushrooms before consuming them.

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