Yeah! I did it! I love the confident feeling of learning something new.
Until yesterday I was sure of two edible mushrooms. Today I am sure of four. My two new delicacies are the gem-studded puffball and the pear-shaped puffball. I have a fifth in study.
Before I share this recipe, it’s time for my disclaimer: ALWAYS test for edibility.
When I collect mushrooms, I put each species in a separate paper bag. When I get home, I take them out of the paper bag and start my visual study.
The fungus being studied at the moment is the tawny mushroom. I found one on a hike with “Wildman” Steve Brill last month. I’ve found it twice since then, but I didn’t eat it. I have just studied the shape, how the gills and the stem are attached. “Wildman” has made replicas of Sculpey, which is a great way to improve observation skills. It’s also fun.
I’m cautious enough to consult other mushroom identification guides, but “Wildman” has the best photos and his sculptures are accurate. I am now doing a spore print and when I try this mushroom it will be a green pea sized piece.
THE RECIPE:
Sautéed Gem (Lycoperdon perlatum) or Pear-shaped (Lycoperdon pyriforme) Mushrooms:
1. Remove mushrooms from paper bag, trim away any dirt, and wipe clean with a cloth or paper towel.
2. Do not wash or immerse in water. don’t salt That makes the mushrooms tough.
3. Cut the largest mushrooms into small pieces
4. Top with olive oil and half a teaspoon of lemon or lime juice.
5. Bring the pan to a simmer, then add the coated puffball mushrooms.
6. Cook until tender
The puffballs are fragrant when picked and have a distinct flavor, but it is delicate. I enjoyed it as a simple garnish.