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Hey fellas, seems like I always get the cold water shrivels when it comes time to eat one of these. I got 2 in the backyard that look like they are but are maybe suspect because the ones you guys have posted are round and these are "split" apart at the top. Are the still puffballs or do I pass on em again?

full-35273-49012-shroom.jpg

Thank you

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I just sliced up another one and added some to onions, peppers and scarambled some eggs with it all. a little salsa on top... mmmmm! dont know if any good the one in your pic. try it and see. dont kow why it would not be good smile I saw online it says dont use olive oil cuz it can overpower the flavor. so i used canola and butter. canola or safflower oil it said is best.

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Yep, I guess the best way to check is to cut it down the middle. If it is solid white and firm it's still good.

Eyeguy, yeah I'm actually home with a sick kid today so I can't head out with ya.....bummer.

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My experience with puffballs is they are best eaten when baseball to softball sized. I didn't like them as much when bigger because I found the texture was more spongy/mushy. Younger ones are obviously more firm. In the kitchen, I cut mine into half inch thick slices, then each slice into about one inch strips. That allowed me to confirm no bugs/bad stuff. I then fried strips using only butter and salt/pepper and they were good. Most books I have recommend cooking wild mushrooms thoroughly which is what I did.

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  • Your Responses - Share & Have Fun :)

    • Sounds pretty sweet, alright. I will check them out, thanks.
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