Sarah Brown
Puffball mushrooms are a group of mushrooms that includes several different species. All true puffballs are edible, but there are some false puffballs and look-alikes to watch out for. They are usually found in the fall, growing in open areas such as grassy fields, lawns, and near roads. They are easy to identify due to their round shape and white colour, and they can grow to the size of a basketball or larger. When harvesting puffball mushrooms, it is important to correctly identify them, check for signs of maturity, and inspect them for any signs of decay, discoloration, or insects. They should also be refrigerated as soon as possible after harvesting.
| Characteristics | Values |
|---|---|
| Appearance | Spherical or occasionally loaf-shaped |
| Size | Grapefruit-sized to basketball-sized |
| Colour | White |
| Texture | Smooth |
| Taste | Nutty, earthy |
| Season | Late August to September |
| Location | Grassy fields, lawns, forest clearings, pastures, near roads |
| Preparation | Use a sharp knife, slice, peel, and discard outermost layer |
| Storage | Refrigerate, dehydrate, or make into puree or hummus |
| Recipes | Risotto, grilled, Soup, stews, meat substitute |
| Safety | Inspect for decay, discoloration, insects, larvae, worms, and signs of maturity |
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What You'll Learn
How to identify puffball mushrooms
Puffball mushrooms are relatively easy to identify due to their distinct appearance. They are usually found in fields, meadows, grassy areas, woods, trails, roadsides, pastures, forests, deserts, riparian areas, high mountains, and disturbed environments. They are saprobic, meaning they obtain their carbon and nutrients by consuming latent organic matter.
Puffballs are round or spherical mushrooms that grow directly from the ground, although one species grows from woody debris. They can be anywhere from a couple of centimetres to a meter in size. They are fleshy and soft, with a thick outer surface that is never hard. They do not have gills, pores, or distinct reproductive structures.
The best way to identify an edible puffball mushroom is to cut it in half. The inside of edible puffballs should be solid and pure white, like a marshmallow, with no patterning, marks, or colours. If there are any gills present, then it is not a puffball mushroom.
Some common types of puffball mushrooms include the Giant Puffball Mushroom (*Calvatia gigantea*), which is one of the largest edible mushrooms in the world, weighing over 40 pounds and growing up to three feet in diameter. The Common Puffball Mushroom (*Lycoperdon perlatum*) is a small to medium-sized mushroom found in grassy areas or woods, with a round shape and a white, smooth surface that becomes brown and scaly as it ages. The Western Puffball Mushroom (*Calbovista subsculpta*) is native to North America and is found in dry, sandy areas. It has a round shape and a brownish colour with a rough, scaly surface.
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Where to find them
Giant puffball mushrooms can be found in late summer or early fall, usually in grassy areas with rich and moist soil. They are commonly found in wooded areas, pastures, and fields. They are also found in the central and eastern parts of the United States and in Canada. In North America, they are typically found in meadows and around forest openings, as well as in urban areas with well-fertilized lawns. They usually appear several days after a heavy rain and can grow up to several feet in diameter.
When foraging for giant puffball mushrooms, look for areas with undisturbed soil as they tend to grow in places where the ground has not been disturbed by construction or other activities. They can also be found at local farmer's markets or specialty food stores that carry exotic produce, and you can also try searching online for specialized vendors.
It is important to correctly identify giant puffball mushrooms from other similar-looking mushrooms and to pick them at the right age. They should be harvested when they are young and have a pure white interior. As the mushroom matures, it develops a yellowish-brown interior and becomes inedible.
When picking giant puffball mushrooms, it is also important to leave some behind to ensure the spores can spread and grow in the future.
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How to prepare them for cooking
Preparing puffball mushrooms for cooking requires careful cleaning and slicing. It's important to clean the mushrooms of any debris or insects. Then, slice them into your desired shape, whether that's ""steaks", cubes, or smaller pieces for "nuggets".
After slicing, you can choose to peel off the outer layer of the mushroom. This step may be preferable if you intend to use the puffball mushrooms as a pizza base, as they need to be dried out slightly before being used as a crust to ensure they don't give off too much moisture.
If you're planning to bread the puffball mushrooms, you can dip them in aquafaba (chickpea water) or a mixture of soy sauce, water, and a dash of hot sauce, before coating them with breadcrumbs. Alternatively, you can dust the sliced puffballs in cornmeal or wild rice meal.
Puffball mushrooms are best cooked fresh, as they don't store well for long periods. They are versatile and can be grilled, dried, smoked, or fried. Frying is a classic preparation method, where the mushrooms are cooked in butter or oil until golden brown.
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How to store them
Puffball mushrooms can be stored in a variety of ways, each with its own benefits and drawbacks. Here are some detailed instructions for storing your harvested puffball mushrooms:
Freezing
Freezing is a popular method for preserving puffball mushrooms. It helps retain their flavour and texture, allowing you to enjoy them long after the season has passed. Here's a step-by-step guide:
- Select fresh mushrooms that are firm, without any bruising or discolouration.
- Clean the mushrooms by brushing off any dirt or debris with a dry cloth or brush, then wipe them with a damp cloth.
- Blanch the mushrooms by placing them in boiling water for 2 minutes.
- Immediately submerge the blanched mushrooms in ice water for 2 minutes to stop the cooking process.
- Drain the mushrooms and spread them on a baking sheet lined with parchment paper, ensuring they don't touch.
- Place the baking sheet in the freezer for at least 2 hours.
- Transfer the frozen mushrooms to airtight containers or freezer bags. Label and date them.
- Store the mushrooms in the freezer for up to 6 months.
Dehydrating
Dehydrating is another option for preserving puffball mushrooms. You can dehydrate them using an oven, a dehydrator, or even a coffee grinder/high-end blender. Here are the steps:
- Clean the mushrooms as mentioned above.
- Slice the mushrooms thinly and dry them in a warm place for several hours.
- Place the dried mushrooms in a tightly sealed jar for later use.
Canning
Canning is a more complicated method but can result in preserved mushrooms that last for up to a year. Here's how to do it:
- Clean and cut the mushrooms into pieces.
- Prepare a brine solution of water, vinegar, and salt in a large pot. Add spices like garlic, bay leaf, and peppercorns.
- Bring the solution to a boil and add the mushrooms. Simmer for 10-15 minutes.
- Pack the mushrooms into sterilised jars and fill the jars with the hot brine.
- Seal the jars using a canning machine and store them in a cool, dark place.
Other Tips
- Inspect the root base of the mushroom for larvae and cut away any infested portions to improve shelf life.
- Avoid freezing raw puffball mushrooms as they can release water and become soggy.
- Always cook with frozen puffball mushrooms directly from the freezer to avoid a gelatinous mess.
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How to cook them
How to cook puffball mushrooms
Before cooking puffball mushrooms, it is important to clean them of any debris or insects. It is also important to check that the interior is white, as any brown discolouration indicates that the mushroom has started releasing spores and will taste unpleasant.
One simple way to cook puffball mushrooms is to slice them into "steaks" and peel off the outer layer. Prepare two shallow bowls – one filled with aquafaba (chickpea water), and the other with breadcrumbs. Dip each piece of puffball into the aquafaba, then coat with breadcrumbs and lay on a baking sheet. Bake for around 30 minutes at 400°F. After removing from the oven, brush with hot sauce.
Puffball mushrooms can also be fried. First, slice the puffball and liberally coat the slices in flour, then dip them in beaten egg, followed by panko breadcrumbs. Heat oil in a pan and, once hot, add the puffball slices. Fry until golden brown on each side, then place in a warm oven until all the slices are cooked.
For a milder flavour, puffball mushrooms can be tossed in BBQ sauce, teriyaki, or sweet chilli. They can also be cut into smaller pieces to make "nuggets".
Puffball mushrooms can be cooked in butter and oil, and seasoned with salt and pepper. They can also be added to pasta bakes, or used as a base for pizza.
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Frequently asked questions
Puffballs are a group of mushrooms that includes several different species. All true puffballs are edible, although there are some false puffballs and lookalikes to watch out for. They grow as solid spheres of fungus without any gills, caps, or stems.
Giant puffball mushrooms are commonly found in late August through September in Wisconsin. They usually appear several days after a heavy rain and can be found in lawns, forest clearings, and pastures. They can also be found in grassy fields and near roads.
It is crucial to ensure that you have correctly identified puffball mushrooms before harvesting them. They are round and white, with a smooth outer surface. They are safe to harvest when they are young and pure white on the inside. Older mushrooms should be avoided as they might contain spores that can cause digestive discomfort if ingested. To determine if a puffball is ready for harvesting, gently tap it. If it releases a puff of spores, it is overripe and should not be collected.
When harvesting puffball mushrooms, use a knife or scissors to ensure that no dirt or debris enters the mushroom. Inspect the mushroom for any signs of decay, discoloration, or insects. Leave a portion of the mushroom behind to allow for spore dispersal and natural regeneration.
Cleaning puffball mushrooms is simple – gently brush off any dirt or debris with a soft brush or cloth. Slicing them into even pieces allows for better cooking consistency and ensures that they cook evenly. You can then cook them in a variety of ways, such as grilling, adding them to soups or risottos, or sautéing them in oil or butter.
