Emily Johnson
Puffball mushrooms are a group of mushrooms that includes several edible species. They are solid spheres of fungus without gills, caps, or stems. When harvesting puffball mushrooms, it is important to check the bottom of the mushroom for larvae or worms, as insects can infest them. The ideal time to harvest puffballs is when they have a white interior, as green indicates they are past their prime, and black means they are toxic. They should be refrigerated as soon as possible after harvesting, and any yellow or discolored puffballs should be discarded.
| Characteristics | Values |
|---|---|
| Appearance | Large, white, spherical fungus with a thick, tough, peelable skin |
| Taste | Bland with a mild nutty flavour; absorbs the taste of other ingredients |
| Edibility | All true puffballs are edible, but some people are intolerant. Some look-alikes are toxic. |
| Storage | Refrigerate as soon as possible after harvesting; dehydrate or make puree/hummus for long-term storage |
| Harvesting tips | Check the bottom for larvae or worms; slice open lengthwise to check the inside |
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What You'll Learn
How to identify puffball mushrooms
Puffballs are a group of mushrooms that includes several different species. All true puffballs are edible, but there are some false, inedible puffballs and deadly look-alikes to watch out for.
Puffballs grow as solid spheres of fungus without any gills, caps, or stems. They are usually massive, with a unique and impressively large appearance. They can be identified by their size, shape, and colour.
The inside of edible puffball mushrooms should be solid and pure white, like a marshmallow or fresh mozzarella balls. There should be no patterning, marks, or colours inside, and especially no signs of gills. If there are any gills present, then it is not a puffball mushroom.
When identifying puffballs, always slice them open lengthwise and check the inside. If you are harvesting giant puffballs, you are unlikely to confuse them with their smaller look-alikes.
Puffballs have a thick, tough skin that keeps dirt, debris, and bugs out of the inner part of the mushroom. The skin can be eaten but is a little tougher than the rest of the mushroom. If you choose to eat the skin, be sure to brush it thoroughly to remove as much dirt as possible.
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When to harvest
When it comes to harvesting puffball mushrooms, there are several key factors and considerations to keep in mind to ensure a safe and successful experience. Here are some detailed guidelines:
Identification: Correctly identifying puffball mushrooms is crucial before harvesting. Puffballs are part of a group of mushrooms that includes several species. True puffballs are edible and have distinct characteristics: they grow as solid spheres without gills, caps, or stems, and their thick skin covers a white, fluffy interior. When harvesting, always slice the puffball open lengthwise to inspect its inside.
Timing: The ideal time to harvest puffball mushrooms is when they are young and their insides are pure white fluff. Avoid puffballs that are green inside, as they are past their prime and no longer good for eating. Black-coloured interiors should also be avoided, as these are toxic.
Harvesting: When harvesting puffballs, carefully examine the bottom of the mushrooms where they attach to the ground. Check for any signs of larvae, worms, or insects. Cut away any sections showing signs of parasites to prevent infestation and prolong the shelf life of your harvest. Remember that puffballs can be quite large, so you may need to cut them into smaller pieces for easier handling and storage.
Storage: Puffballs, like other mushrooms, must be refrigerated as soon as possible after harvesting. Chilling them promptly is essential to ensure their freshness and prevent spoilage. If they are too large for your refrigerator, consider cutting them into manageable pieces and chilling them in batches. Alternatively, you can dehydrate them or make space-saving purees or hummus to extend their shelf life.
Safety: Before consuming puffballs, always cook them thoroughly. While puffballs are generally considered edible, a small percentage of people may be intolerant to certain species. Therefore, it is recommended to consume them in small amounts the first time you try a new variety. Additionally, always be cautious of potential look-alikes, such as Scleroderma mushrooms (common earthballs) and Amanita buttons, which can be toxic.
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How to store puffball mushrooms
Puffballs are a group of mushrooms that includes several edible species. They are solid spheres of fungus without any gills, caps, or stems. They have a thick tough skin that keeps dirt, debris, and bugs out of the inner part of the mushroom.
When harvesting puffball mushrooms, it is important to check the bottom of them where they attach to the ground to make sure there are no larvae or worms. Insects love mushrooms, and puffballs are no exception. If you see any bugs on the bottom of your puffballs, cut them out right away to prevent them from infesting the rest of your harvest.
Refrigeration
Like meat, puffballs are pieces of protein material, and if left on the counter, they will spoil and stink. Therefore, puffballs must be refrigerated as soon as possible after harvesting or purchasing. However, due to their large size, they may not fit in a standard refrigerator. In such cases, you can cut the mushroom into smaller pieces that fit in the fridge, chill them, and then rotate the other pieces until they are all cooled down.
Dehydration
Dehydrating puffball mushrooms is another option for storage. You can dehydrate the mushrooms and then grind them into a powder using a coffee grinder or high-end blender. The powder can then be added to soups, stews, gravies, and risottos to give a mushroomy kick to your dishes.
Freezing
Freezing is one of the best ways to store puffball mushrooms as it helps retain their flavor and texture, allowing you to enjoy them long after the season has passed. To freeze puffball mushrooms, follow these steps:
- Clean the mushrooms by brushing off any dirt or debris with a dry cloth or brush, and then wipe them with a damp cloth.
- Blanch the mushrooms by adding them to boiling water for 2 minutes.
- Remove the mushrooms from the boiling water and immediately submerge them in ice water for 2 minutes to stop the cooking process and prevent them from becoming mushy.
- Drain the mushrooms using a colander or strainer to remove excess water.
- Spread the mushrooms on a baking sheet lined with parchment paper, ensuring they do not touch each other.
- Place the baking sheet in the freezer for at least 2 hours.
- Transfer the frozen mushrooms to an airtight container or freezer bag. Label the container with the date and contents, and place it back in the freezer.
Canning
Canning puffball mushrooms is a more complicated process but can result in a longer shelf life. To can puffball mushrooms, follow these general steps:
- Clean and cut the mushrooms into pieces.
- Prepare a brine solution by combining water, vinegar, and salt in a large pot. Add spices like garlic, bay leaf, and peppercorns.
- Bring the brine solution to a boil and add the mushrooms. Simmer for 10-15 minutes.
- Pack the mushrooms into sterilized jars and fill the jars with the hot brine.
- Seal the jars using a canning machine and store them in a cool, dark place for up to a year.
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How to cook puffball mushrooms
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.
When harvesting puffballs, check the bottom of them where they attach to the ground to make sure there are no larvae or worms. Insects love mushrooms, and puffballs are no exception. So if you see any bugs on the bottom of your puffballs, cut them out right away. That will prevent them from infesting the rest of your harvest, and they’ll last longer. Worms will leave signs of tunnelling inside the mushroom flesh, so cut away any signs of parasites that you see.
Puffballs, just like any other mushroom, must be refrigerated as soon as possible after picking. Any yellow or discoloured puffballs should be discarded. Chilling the mushroom down as fast as possible will ensure a great shelf life for your puffballs.
Now, here are some ways to cook puffball mushrooms:
Sliced and Fried
Cut the puffball into inch-thick slices. Melt some butter over medium heat in a large skillet, then add the puffball slices, seasoning them with salt and pepper. Cook the puffball slices for a few minutes on each side, until golden brown.
Fried with Garlic and White Wine
Saute some minced garlic in butter, then add the puffball slices and season them with salt and pepper. After cooking them for a few minutes, flip the slices over and add a couple of tablespoons of white wine to the skillet. Continue cooking the mushrooms until the wine evaporates and the mushrooms are golden-brown on both sides.
Classic Fried Puffball
Slice off the root end of the puffball and inspect for any bug damage—the flesh of the mushroom should be perfectly white, not at all greenish-yellow. Using a long, sharp slicing knife, slice the puffball into 1/2-inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan on medium heat. When the oil is hot and a breadcrumb sizzles in it, add the puffball slices and cook until golden brown on each side. Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust.
Puffball Parmigiana
Cut the puffball into slabs and crisp them up in the oven. Slather the slabs in zesty tomato sauce and top with oozing melted mozzarella.
Puffball Pizza
Cut slices of puffball, peel or cut off the outer skin, and brush each side of the slice with olive oil. Cook and dry out slightly before using as a pizza base. Top with your favourite pizza toppings—ham, pepperoni, salami, onions, peppers, and tomatoes.
Puffball Pasta
Toss together cooked puffballs, cooked pasta, pasta sauce, and shredded cheddar cheese. Tip it all into a greased pan or casserole dish. Cover with a liberal layer of shredded mozzarella cheese. Bake at 350°F (180°C) until the cheese is bubbling and golden in spots, about 30 minutes.
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Where to find puffball mushrooms
Puffball mushrooms are not commonly found in traditional grocery stores. However, they can be purchased online or from local farmers' markets. If you want to find them in the wild, puffballs are commonly found in meadows, fields, and deciduous forests in late summer and autumn. They are widespread and common in the United Kingdom and North America (August–October) except for the southeast United States. They are also found in Poland and Norway.
Puffballs are quite different from other types of mushrooms in the way they grow. They grow wherever their spores end up landing, so they can move around from year to year, depending on how the wind carries their spores. This means that they can be found in different spots, unlike other mushrooms that come up in the exact same spots every year. However, once you find a dependable spot, it can give large amounts of mushrooms annually if you get them at the right time. Some good places to look are in the woods, fields, deep woods, and directly on trails.
Puffballs are very large and easy to spot. They are perfectly white on the inside and don't have any gills. They also have a thick skin that is easy to peel off. When harvesting puffballs, check the bottom where they attach to the ground to ensure there are no larvae or worms. Cut away any infested portions to improve their shelf life.
If you find puffballs that are too ripe to eat, you can help release their spores by kicking or stepping on them. This will increase your chances of finding more puffballs in that area later on.
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Frequently asked questions
When you find a puffball, always slice it open lengthwise and check the inside. A white interior is generally safe to eat, whereas green insides are past their prime, and black insides are toxic.
Puffballs must be refrigerated as soon as possible after harvesting. They can be cut into smaller pieces to fit in the fridge. Other preservation methods include dehydration, making a space-saving puree or hummus, and making dried puffball powder.
All true puffballs are edible, but there are some false puffballs and look-alikes to watch out for. Amanita buttons, for example, are potentially fatal. When cut in half, they show undeveloped gills and a cap, whereas small puffballs will be pure white fluff. Some people may also be intolerant to puffballs, so they should be consumed in small amounts initially.
