These puff ball mushrooms pop up on our farm all the time. I had never eaten one before, but the lure of the wild, free, mushroom was too much to overcome so I cut one at the stem and brought it indoors.
They are usually whiter then this, but we had rain and some dust settled on the cap. At any rate I cleaned it up properly, removing all the of the skin, so to speak, and then cut it into circles and sauteed in a little butter. Smelled very nice, and the taste was not great, not explosive, but very sweet. And, I’m still breathing, which is a bonus:
Finished Project
On the same day I also brought over from my woodshop a finished credenza. I built the bookshelves last year before my knee surgery, but the center was left a little naked as I had to get through spring orchard work before I could apply myself to the credenza. Here’s the finished product:
All of you have a great last week before school resumes next week. Can’t believe Labor Day is next Monday! Where did summer go?
I’ve foraged aplenty but never found a good puffball. For some reason they just never looked appetizing. I’ve heard of some people slicing them wide and using it as a pizza crust! Nice work on the credenza.
Wow, I guess you did a little 'puff ball' research before cooking and ingesting! Beautifully done credenza, impressive indeed.....and I do remember remarking a few months ago to someone in some context that Labor Day will be here before you know it......