From:
[link|http://www.gigaflop.demon.co.uk/mushcook/other.htm|http://www.gigaflop....ushcook/other.htm]


Puffball Recipes

* Giant Puffball Galvatia Giantea or Lycoperdon giganteum or Langermannia gigantea [ ] Becomes chewy and yellow with age.
* Common Puffball Lycoperdon perlantum[ ] Edible only when young
* Lycoperdon pyriforme[ ] Edible only when young
* Lycoperdon echinatum[ ] Edible only when young
* Calvatia excipuliformis[ ] Edible only when young
* Calvatia utriformis[ ] Edible only when young
* Vascellum pratense[ ] Edible only when young

(not true puffballs but close enough)

* Bovista nigrescens[ ] Edible only when young
* Bovista plumbea[ ] Edible only when young

These mushrooms can be found from the summer onwards, and is often an early hint to keep your eyes open as the main mushroom season is is on it's way. The flavour is light and indistinctive and I've not been able to do much with these other than in mixtures with other mushrooms.

The giant puffball is an easy mushroom to prepare for cooking as it is little effected by maggots, and it's smooth shape means that it often need only be wiped with a damp cloth.

Various books offer the following advice:
Lycoperdon species are well suited for flavouring soups and stews.
The giant puffball lends itself to being cut into steaks, dipped in beaten egg covered in breadcrumbs and fried, especially in the pan juices after frying bacon. Try also grilling one side of a thick slice, then turning it over and grilling the other, adding cheese slices and seasoning.
******


I tend to do the breaded thingy with puffballs (using Fry Magic, of course - best thing going for fish as well...) Skip the bacon...

I tend to make fried apples as described - cinnamon, graham crackers, a touch of butter and/or brown sugar as to taste. Nothing fancy. My wife likes to do the apple/rubarb pie thing... I don't have her recipe handy, but I sure love the taste.

Dan