Emily Johnson
Puffball mushrooms are a highly prized find for foragers and can be identified by their round, white appearance. They are typically found in fields, by roads and trails, and in grassy clearings in forests. They can be anywhere from golf ball to beach ball-sized, although they are usually around eight inches in diameter. Puffballs are edible and can be cooked in a variety of ways, but they must be harvested at the right time. This paragraph will explore the optimal time to pick puffball mushrooms and how to identify whether they are safe to eat.
| Characteristics | Values |
|---|---|
| Size | Anywhere from 8 inches to several feet |
| Colour | White or creamy white |
| Shape | Round or oval brain-like |
| Texture | Smooth across the top |
| Inside | White and solid without gills |
| Location | On the ground in fields, by roads and trails, and in grassy clearings in the forest |
| Season | Late summer or fall |
| Edibility | Edible when immature and white inside; inedible when mature and brown |
| Storage | Should be refrigerated as soon as possible after picking |
| Preparation | Skin can be peeled off or cooked with the mushroom; should be cooked before freezing |
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What You'll Learn
Where to find puffball mushrooms
Unlike other types of mushrooms, puffballs are hard to grow commercially and hard to find in traditional grocery stores. They can sometimes be found at local farmers' markets, where they are sold when in season. Online platforms like Foraged also offer puffball mushrooms, sourced directly from foragers, farmers, and artisans.
If you want to find puffball mushrooms in the wild, you can look for them 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 parts of Poland and Norway.
Puffballs grow wherever their spores land, so they can move around from year to year, depending on how the wind carries their spores. This makes them different from other mushrooms that come up in the exact same spot every year. However, once you find a dependable spot, it can provide large amounts of mushrooms annually if you get them at the right time. Some good places to look for puffballs include woods, fields, deep woods, and trails.
When looking for puffball mushrooms, keep in mind that they are large, solid, lack gills, and are shaped like ovoid blobs. The outside of a puffball mushroom should be perfectly white, and they should be harvested before they start turning yellowish or greenish, which indicates that they are too old and may be toxic. Inspect the root base of the mushroom for larvae and cut out any infested portions to improve shelf life.
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How to identify puffball mushrooms
Puffball mushrooms are a fantastic wild edible, but they have several deadly look-alikes. Therefore, it is important to correctly identify them before consuming them.
The giant puffball mushroom is the easiest to identify. It has a mild flavour and a familiar texture, and it can be cooked and added to many types of dishes. Giant puffballs are saprotrophs, meaning they feed on dead organic matter. They are more likely to be found in meadows and grasslands than in forests. They always grow on the ground rather than on trees and never on wood. Giant puffballs often reappear in the same place each year and are sometimes found in a large circle called a "fairy ring". They usually fruit in late summer to early fall, although this depends on the location. Western species tend to also occur in spring after heavy rains.
There is one major characteristic that helps distinguish puffball mushrooms from their poisonous look-alikes. Cut the mushroom in half from the top of the cap to the bottom. 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, colours, or gills. If there are gills present, it is not a puffball mushroom.
However, it is important to remember that not all puffballs are edible, and not all are edible at each stage of growth. For example, the Calvatia craniiformis (Brain Puffball or Skull-Shaped Puffball) is a medium-to-large puffball that looks like a skull when mature. From a less morbid perspective, it could be said to resemble an upside-down pear. This variety is rarely found west of the Rocky Mountains.
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How to harvest puffball mushrooms
Puffball mushrooms are a group of mushrooms that includes several different species. All true puffballs are edible, but 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 puffball mushrooms, it is important to identify them correctly. Look for a big, white or creamy white ball or what appears to be a ball. They are easily identifiable from a distance. They are typically found on the ground and not in trees or logs. They have no distinct cap or stem and are light and easily picked without any effort. The inside of the mushroom must be white and solid, without any gills.
Once you have identified a puffball mushroom, check the bottom where it attaches to the ground to make sure there are no larvae or worms. Insects love mushrooms, and puffballs are no exception. Cut away any buggy bits at the bottom of the mushroom to prevent them from infesting the rest of your harvest. Worms will leave signs of tunneling inside the mushroom flesh, so cut away any signs of parasites that you see. The untouched sections will still be edible and bug-free.
Puffballs should be fairly smooth all across the top when you harvest them. A little breakage is fine, but if there is too much breakage, your mushroom is probably too far gone. It will still be useful, though, as it will spore out and make more puffballs for you to harvest the next year.
After harvesting, puffballs, like any other mushroom, must be refrigerated as soon as possible. They can be refrigerated in hunks if they are too big to fit in the fridge. They can also be dehydrated or made into space-saving puree or hummus.
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How to prepare puffball mushrooms for cooking
Preparing puffball mushrooms for cooking involves several steps, from picking the right mushrooms to cleaning, slicing, and cooking them. Here is a comprehensive guide on how to prepare puffball mushrooms for cooking:
Picking and Storing Puffball Mushrooms:
When picking puffball mushrooms, ensure they are solid white throughout with no discolouration or brown spots, as this indicates the mushroom has started releasing spores and will have an unpleasant taste. After picking, refrigerate the mushrooms as soon as possible, as they are perishable. If they are too large for your refrigerator, cut them into smaller pieces and chill in batches. Alternatively, dehydrate them or make space-saving purees or hummus.
Cleaning and Slicing:
Before cooking, clean the mushrooms by brushing off any dirt or debris and insects. You can peel the outer skin, but it is edible, so you may choose to keep it on for added texture and to retain moisture during cooking. Slice the mushrooms into "steaks" or smaller pieces, depending on your recipe.
Cooking Methods:
There are several ways to cook puffball mushrooms:
- Frying: This is a classic method. Dip the mushroom slices in flour, egg, and breadcrumbs, then fry in oil until golden brown.
- Sautéing: Sauté the mushrooms in butter with seasonings like garlic, salt, and pepper. You can also add white wine for extra flavour.
- Baking: Dip the mushroom slices in aquafaba (chickpea water) and coat them with breadcrumbs. Bake at 400°F for about 30 minutes until crispy.
- Freezing: Freeze cooked puffball slices to use as a base for gluten-free pizzas or as puffball fries.
- Pickling: Brown the puffballs first to avoid sogginess, then pickle them for a unique preserve.
Puffball mushrooms are versatile and can be seasoned or sauced to enhance their mild flavour. They can be used as a meat substitute or added to various dishes like lasagna, pizzas, or appetizers. Always cook puffball mushrooms thoroughly before consuming to ensure a pleasant culinary experience.
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How to store puffball mushrooms
When picking puffball mushrooms, it is important to identify the right ones. Look for big, white orbs that are light and easy to pick. They should be firm to the touch, without any mushy spots or discolouration. The mushroom should be white throughout, and the interior should be solid, without any gills.
Puffball mushrooms are best stored using the following methods:
Freezing
Freezing is one of the best ways to store puffball mushrooms. When properly frozen, these mushrooms retain their flavour and texture, allowing you to enjoy them long after the season has passed. To freeze puffball mushrooms, start by cleaning them with a dry cloth or brush to remove any dirt or debris. Next, wipe the mushroom with a damp cloth. It is important to select fresh mushrooms without any bruising or discolouration. Once cleaned, blanch the mushrooms by adding them to a pot of boiling water for 2 minutes. Then, immediately submerge them in ice water for 2 minutes to stop the cooking process and prevent them from becoming mushy. Drain the mushrooms and spread them out on a baking sheet lined with parchment paper, ensuring they do not touch each other. Place the baking sheet in the freezer and let the mushrooms freeze for at least 2 hours. Finally, transfer the frozen mushrooms to an airtight container or freezer bag and store them in the freezer for up to 6 months.
Canning
Canning is another method for preserving puffball mushrooms. First, clean and cut the mushrooms into pieces. In a large pot, combine a brine solution of water, vinegar, and salt. Add spices such as garlic, bay leaf, and peppercorns to the pot, and bring the solution to a boil. Add the mushrooms, cover, and simmer for 10-15 minutes. Pack the mushrooms into sterilised jars and fill the jars with the hot brine. Use a canning machine to seal the jars and store them in a cool, dark place for up to a year.
Pickling
To pickle puffball mushrooms, clean and cut them into pieces. Combine a brine solution of water, vinegar, and salt in a pot and bring it to a boil. Add spices such as garlic, bay leaf, and peppercorns to the mixture. Boil for 2 minutes, then let it cool to room temperature. Pour the cooled mixture into sterilised jars, add the mushrooms, and cover tightly. Pickled mushrooms can be stored in the refrigerator for up to six months.
Freeze-drying
Freeze-drying is another preservation method mentioned by foragers. This involves freezing the mushrooms and then using a dehydrator to remove the moisture. The mushrooms can then be ground into a powder and used in soups, stews, gravies and risottos.
Cooking and Freezing
Puffball mushrooms can also be cooked and then frozen. They can be fried, baked, or sautéed and then frozen in an airtight container or bag for future use.
By using these storage methods, foragers can enjoy the unique flavour and health benefits of puffball mushrooms throughout the year.
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Frequently asked questions
A puffball mushroom should be white or creamy white when picked. If it has turned brown, it is past its prime.
The mushroom should be white throughout. If you see any other colours, it is not edible.
Puffballs are attached to the ground with a thin stem that can easily break when you roll or pull the mushroom. You can also cut it with a knife.
Puffballs are usually found in late summer or fall.
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