Food

What to do With a Puffball

IMG_1830Overnight it seemed, this big blob sprung up in the yard.  Curious, I pulled it up, took it inside for a photo that was posted on Facebook with the question what is it.  Immediately came back a number of responses, mostly from Maine friends, identifying it as an edible puffball.

IMG_1833Edible?  I was a little doubtful but decided to give it a try.  First, I sliced it to find it  a little on the spongey side and solid all the way through.  So began a series of dishes ranging from omelets to risotto to pizza and adding chopped, diced orsliced pieces of puffball.  What was discovered was that a puffball is fairly tasteless until it is seasoned and has a very different texture from other mushrooms with which I am familiar.

IMG_1838Of all the ways it was prepared our favorite was mushroom soup.  I had no recipe  so I chopped a section of the puffball and sautéed it in butter with  some onion and garlic.  Chicken stock was added along with salt, pepper and herbs d’Provence.  The mixture simmered for about 10 minutes and then using a handheld blender(my favorite kitchen tool), I pureed it.  It tasted good, but thinking how it could be improved I added half and half and returned the soup to the stove and heated it through.  Talk about good, the hubby and I both had seconds.  Served with a green salad and some crusty bread, puffball mushroom soup is a simple and yummy dinner.

If you ever see one of these growing in your yard, pluck it right up.  If it’s white all the way through, don’t be afraid to use it, but if it’s yellowish and has a mushy texture, throw it in the trash.

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Food, Random

It’s a Puffball!

For several days something that appeared to be a mushroom sprang up in the yard and got bigger and bigger and bigger until it was larger than my head.  Thinking to trash it before it took over, I pulled it off the ground and was blown away by how much it weighed.  When I started looking at it, trying to recall my limited mushroom knowledge, the first thing I noticed was it didn’t have any gills.  

Curious now, I took it inside and cut it in half to find that it was dense from top to bottom.  Now, really puzzled, I posted this photo on Facebook and asked for someone to identify it.  Immediately, several Maine folks informed me it was a puffball mushroom that was deliciously edible.

I wasted no time experimenting, first sautéing it in butter to get a feel for the taste.  It was quite mild with a very nice flavor.   Since then it has been used in scrambled eggs and spaghetti sauce and added to stir fried veggies, all of which worked beautifully.

So far so good with no ill effects which led me to think about a soup.  Now, that was a real winner.  The hubby went so far as to say it was the best mushroom soup he’d ever had and that’s something since he loves the one we learned on one of our Foodie Adventures with Michael Salmon.

Quite honestly, to make the soup I just started throwing ingredients…celery, a couple of small potatoes and baby carrots…in the pot and simmered them in chicken stock.  For seasoning, I used a garlic/herb mix, onion powder, dried fire roasted tomatoes, salt and pepper.  When the veggies were tender, I added about 5 cups of puffball, broken into small pieces, and let it cook for a few minutes longer.  While the cooking continued, I used an immersion blender to puree the mix.  At the last minute a cup or so of milk was added.  

Now, for the taste test….scrumptious!  It was just the right thickness with flavor that made taste buds sing.  I don’t know whether or not I’ll ever be lucky enough to have another puffball volunteer in the yard, but my fingers are crossed because I have ideas for a few more things to try.  If you’ve had experience with this unusual mushroom, do share.

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