Recently we discovered a few giant puffballs on our cottage property. This is not the first time, but it has been a few years since the last (and first) time.
Over the years we have discovered lots of other mushroom varieties here at our cottage, but have been leery on consuming most of them. My cousin assured us the morels we found were indeed deliciously edible, not to mention well sought after.
I vaguely recall treks as s small child with my father to forage for the unique and tasty giant puffballs. I’m sure my older siblings have clearer memories, will have to remember to ask them.
The largest puffball this season was the size of a soccer ball, in fact, we made sure to clarify the difference to our two-and-a-half-year-old granddaughter. Otherwise, she would give it a good boot!
Remembering how fast they turn from spongy firmness to soft and punky, we decided to harvest the largest one. By the way, the cut surfaces of edible giant puffballs are white and smooth with no gills visible.
Hubby chopped a portion up, sauteing it in butter and garlic. I had fancier ideas, adding three slices to the barbecue grill with our dinner steaks.
Brushed with olive oil (to prevent them from sticking to the grill) and garlic, they toasted up nicely. Topped with salsa and cheese, they evolved into delicious appetizers..
We have a few more to come. Soon. Does anyone have any other recipes or ideas using giant puffballs to share?