Yard shrooms

[eyeguy 54]

I don't know what they are. Have a few popping up here and there.

[pikestabber]

Not sure on the top two with stems, but the bottom ones sure look to be giant puffballs (edible). Are the ones in the bottom photo...softball size or bigger, no stem, and pure white throughout? If so, harvest them! Cut them at the base all the way across. If they are pure white (no gill imprints and pure white/no discoloration), they are ready to eat.

I slice them into 1/4" to 1/2" slices, peel off the top "bark," then batter and fry. They are not my favorite by any means of the edible family, but they are worth eating, IMO.

[eyeguy 54]

not gonna eat them. don't dare.

[pikestabber]

not gonna eat them. don't dare.

That's my usual approach with any mushroom that is new to me, too . Puffballs of the size and description I mentioned are one of the "foolproof" four as they have no dangerous look-alikes. They are pretty "okay" in terms of taste...they just tend to take on the flavor of whatever you cook them with. I don't pass them up, but I don't go crazy about eating them, either.

[jentz]

You guys who are into rooms might consider a book of mushrooms.I use the Peterson field guides.There are better but these fit in a back pocket, backpack maybe 5 inches wide X 8 inches in height X 1 1/2 thick.

[eyeguy 54]

somebody come over and fry em up. I have beer... lol

[eyeguy 54]

I have seen them get close to socker ball size some years.

[eyeguy 54]

getting bigger daily. ready to explode!

[Stick in Mud]

somebody come over and fry em up. I have beer... lol

I'm bummed I didn't see this invite earlier!

[toughguy]

Has anyone ever tried the french toast approach to cooking puffballs? I heard it's awesome.

[JP Z]

Mr. Breuer does it a lot I'm told. I think it would be quite good.

[Stick in Mud]

It's good. There are quite a few good recipes online.

[Matt Breuer]

I take credit for inventing french toast puffballs...

[pushbutton]

Was going to try the French toast but couldn't pull the trigger. Just something about mixing sweets with my savory Ended up doing the egg wash thing anyway, but then proceeded to dredge it in a mixture of seasoned panko and freshly grated parm. Topped it off with a garlic, tomato, fresh basil, olive oil .....salsa.....kind of a bread less bruschetta. Similarly, suppose you could make a puffball parmesan, but by instead topping it off with a marinara and provolone.

If there are not any online recipes for those I too will take credit

Send royalty checks to:

Pushbutton's Puffballs

Po Box 123

B..S, mn 56301

[Matt Breuer]

Will the post office deliver if you use abbreviations in the name of the city?

[iland99]

I found and cooked my first giant puffball this weekend. Sliced it, removed the "bark", buttered both sides and cooked it like an open-faced grilled cheese sandwich, adding the cheese after the first side had browned. It was pretty tasty!