Identification: are these edible puffballs? id please

Discussion in 'Fungi, Lichens and Slime Molds' started by hanna, Oct 26, 2009.

  1. hanna

    hanna Active Member

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    found these specimen today, on ground near a rotten wood stack and on the wood

    in central arkansas

    color light brown
    size: about 1 inch or smaller

    when sliced solid white

    good smell

    are these edible puffballs?

    would be great, because there are plenty right now
     

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    Last edited: Oct 26, 2009
  2. MycoRob

    MycoRob Active Member

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    Yes, but you have to be 100% sure on the identification of every single one. I'd recommend that you cook a few up and see if you like them before harvesting tons of them.
     
  3. hanna

    hanna Active Member

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    do you think it is a lycoperdon pyriforme?

    can you dry them for later use?
     
  4. MycoRob

    MycoRob Active Member

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    Probably. When I suggested being 100% sure of the ID, I just meant to make sure that each individual one is indeed a puffball.

    I personally have never dried them - let me know how that goes. Generally speaking, you can substitute them for tofu in any dish.
     
  5. hanna

    hanna Active Member

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    thanks mycorob, they are indeed lycoperdon pyriforme

    we fried some last night, with butter and seasoned with pepper and salt, for us they tasted as good
    as the champions you buy in the store

    it will be some time, till I can report back how well they dry and then taste

    I will start out air drying them since I do not have a dehydrator

    in the meantime I browsed the web -

    I have some sliced mushrooms at lowest temperature in oven for drying

    another third was sliced too, browned with butter in a skillet, after cooling period, stored in freezer for later use

    the last third is getting air dried to see what method will give the best result
     
    Last edited: Oct 27, 2009
  6. C.Wick

    C.Wick Active Member

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    I"ve not had great luck drying puffballs......BUT! A great way to fry?
    Mix eggs/milk/parmesean with a dash of salt...fry slowly in olive oil. TASTY!
     
  7. hanna

    hanna Active Member

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    thanks C.W. - I will test your recipe later on, just harvested another bunch -
     

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