The best way to Test Puffball Mushrooms for Edibility
I followed my own rules for identification and edibility. Last night I matched characteristics of the mushrooms with the field guides of mine, notes and trusted sources. Lastly, a couple of time after dinner, I cooked as well as ate one little piece of what know is edible.
This morning, I ate two more small pieces and in case I go on to feel good, lunch is a sauteed mushroom omelet.
Once more, I’ve “Wildman” Steve Brill to thank for individually motivating me to make use of my foraging abilities to mushrooms – as well as for posting in depth info on his site.
In the field, I gathered small mushrooms growing from buried, decaying logs. They had been very soft and when I smashed them open their internal flesh remained white. That was more than enough to set them in paper bags and drive them home. Once I got them out again, I matched their shapes and qualities with my field manuals and “Wildman’s” website.
I knew the hardest case scenario would be that the poisonous look-alike would cause stomach distress, but not death. I in addition understood that they turn black inside a while when you break them open.
When I was positive that I’d pear shaped puffball (Lycoperdon pyriforme), I looked for recipes. “Wildman” suggested easy planning, because the mushroom’s flavor is delicate, despite the strong aroma.
Yesterday was one of those rare perfect weather days. With a storm coming, I had taken advantage of the time for a very long hike. I watched a red-tail hawk, refreshing coyote scat, almost walked right into a doe as well as her fawn, and also discovered a tiny chicken best medicinal mushroom brands (Recommended Looking at) and several wild summer greens.