Puffballs, Lots of them , Another way to use them!

Puffball Pizza'

Slice at least 1 inch thick, remove rind.
Brush lightly with either light olive oil or margarine on each side.
Grill or pan fry on each side till light brown.
Cover one side with lots of tomatoe paste , mozzarella cheese , and all the toppings you would have on your regular pizza , you already have the mushroom taste with the puffball.
Place under the broiler till the cheese is lightly browned remove from oven , allow to cool a bit and enjoy! :goodstuff:

Puffballs can also be used anywhere were Tofu is called for in a recipe, soups, stir frys .

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Originally Posted by jaycee

Puffball Pizza'

Slice at least 1 inch thick, remove rind.
Brush lightly with either light olive oil or margarine on each side.
Grill or pan fry on each side till light brown.
Cover one side with lots of tomatoe paste , mozzarella cheese , and all the toppings you would have on your regular pizza , you already have the mushroom taste with the puffball.
Place under the broiler till the cheese is lightly browned remove from oven , allow to cool a bit and enjoy! :goodstuff:

Puffballs can also be used anywhere were Tofu is called for in a recipe, soups, stir frys .

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Now I’m hungry !!!!!

Was out in the woods yesterday. Definately mushroom week; saw at least 9 different varieties - no puffballs. :(

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Originally Posted by Sharon

Was out in the woods yesterday. Definately mushroom week; saw at least 9 different varieties - no puffballs. :(

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After recent heavy rains, hoping for a flush of late season Boletes and Lobsters. Plus mid-autumn some Blewits.
Spring and Mid summer was preceded by excellent rains... we had so many Morels, Chanterelles, boletes including lots of Porcinis... followed by huge harvests of Lobster mushrooms.
Fantastic.

Hoping for more rains for fall foraging

On a tip from a member last year dehydrated them. Once powdered made a wonderful addition to eggs, gravies, and good old fashion mushroom soup. Now won't pass them up.

This from a friend, they use puffballs in burgers instead of meat , total veggie burgers which he claimed taste great.

Actually i know where there is a giant puffball every year - right on a small hill on top of the coyote den. :) Haven't had the courage yet....

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Originally Posted by Sharon

Actually i know where there is a giant puffball every year - right on a small hill on top of the coyote den. :) Haven't had the courage yet....

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The coyotes have left the den long ago, they are only used when having pups and this time of year they have long ago abandoned them.

You're right Jaycee , however they still hang in the area. Big problem as there is a baseball diamond near and they scare the fans. Had one try to grab a pup there . I may give it a go though. :)

Found a huge one last weekend.
Made puffball soup.

Veg broth
Puffball
Thyme
Onion
Puree until smooth adding broth untill desired consistantcy is reached.

Another use;

Cream Of Giant Puffball Soup

6 tablespoons butter, divided
2 cups diced onion
2 cups diced celery
8 cups (2 liters) chicken broth
1.5 kg skinned & diced Giant Puffball
6 tablespoons all-purpose flour
2 cups (1/2 liter) heavy cream (milk works too)
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon dried parsley



1. Melt 3 tablespoons butter in medium sized stock pot, and saute
onion and celery until tender.
2. Add 8 cups (2 liters) chicken broth and let simmer while you
prepare the puffball.
3. Skin the puffball; this is easy, the outer skin of the puffball
peels off just like a banana. Then slice and dice the puffball to your
hearts content.
4. Add the diced puffball to the broth, cover and simmer for 10
minutes.
5. After simmering for 10 minutes the puffball should be cooked and
the pieces of puffball should not be floating.
6. Using a hand blender puree the soup right in the cooking pot.
7. In small saucepan, over medium-heat melt 3 tablespoons butter, stir
in flour and add heavy cream (or milk for a thinner soup). Stir until
thick and bubbly, and add to soup.
8. Season with salt, pepper, chives, parsley and thyme.
9. Simmer for another 5 minutes and serve with crackers or toast.

So I got a call from my daughter Thursday evening. "Dad, we were out for a walk and found a big puffball at the edge of the farmer's field. It has some holes in it but I think it's fine,do you want it?" "For sure" I say, "there's no yellow on it is there?" No it looks fine, I'll drop it off in the morning." Woohoo, I'm already planning on taking out some tenderloin steaks from the freezer. Well I had kind of a late night, so I didn't get up till 9. So I go to the front door bench and there it is. At first glance it looks ok and then I give it a poke to see how firm it is. :( Well it's on the soft side, my finger goes in an inch real easy. Then on closer inspection I notice a yellowish tinge in some spots. Bummer, talk about disappointment. :(
Oh well hopefully I'll come across a good one yet. There's a field up the road that sometimes has some. Fingers crossed.

Cheers

Quote:

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Originally Posted by smitty55

So I got a call from my daughter Thursday evening. "Dad, we were out for a walk and found a big puffball at the edge of the farmer's field. It has some holes in it but I think it's fine,do you want it?" "For sure" I say, "there's no yellow on it is there?" No it looks fine, I'll drop it off in the morning." Woohoo, I'm already planning on taking out some tenderloin steaks from the freezer. Well I had kind of a late night, so I didn't get up till 9. So I go to the front door bench and there it is. At first glance it looks ok and then I give it a poke to see how firm it is. :( Well it's on the soft side, my finger goes in an inch real easy. Then on closer inspection I notice a yellowish tinge in some spots. Bummer, talk about disappointment. :(
Oh well hopefully I'll come across a good one yet. There's a field up the road that sometimes has some. Fingers crossed.

Cheers

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NOTES
Calvatia Gigantea, commonly called the giant puffball, is a puffball
mushroom found in meadows, fields, and forests usually in late summer
to autumn.
A good puffball; is firm like a melon and if you tap it, it makes a
thump just like a melon. When you cut it open the meat should be a
solid white, dry to the touch, with no indication of gills. However if
the puffball is even slightly soft it has gone to spore and the
insides will be dark and wet. If you eat a puffball that has gone to
spore it will cause you intestinal distress.

Lol,I can sell you wind magnets. They tell, what the wind is doing at all times.

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Originally Posted by Greenhorn

Lol,I can sell you wind magnets. They tell, what the wind is doing at all times.

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They only work in N.B. !:)

Lol,I grew the weeds in Ontario. Shipped here.