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Yes! I did it! I like the confident feeling of learning something new.
Until yesterday I was clear on 2 edible mushrooms. Today I'm confident of 4. My two new delicacies are the Gem-studded puffball as well as the Pear shaped puffball. I've a fifth under study.
Before I share this recipe, it is time for my disclaimer: ALWAYS test for edibility.
When I gather mushrooms, I put each species in its own paper bag. When I get home, I take them from the paper bag and begin the visual study of mine.
The mushroom under study right now is the fawn mushroom. I found one on a hike with "Wildman" Steve Brill last month. I've found it two times since, but didn't finish it. I just studied the shape, how the gills were attached and the stem. "Wildman" has made replicas out of Sculpey - which is an excellent way to improve observation skills. It is also fun.
I'm careful enough to consult other mushroom identification guides, but "Wildman" has awesome photos and his sculptures are accurate. I'm now making a spore print so when I do sample this mushroom, it is going to be a piece the size of an environmentally friendly pea.
THE RECIPE:
Sauteed Gem-studded (Lycoperdon perlatum Pear-shaped or) (Lycoperdon pyriforme) mushrooms:
1. Remove mushrooms from paper bag, trim dirt and wipe with a cloth or even paper towel
2. Do not wash or immerse in water. Do not salt. That makes the mushrooms tough
3. Cut the larger mushrooms into bite size pieces
4. Coat with olive oil and one-half teaspoon of lemon or perhaps lime juice
5. Set pan over low heat, then add coated puffball mushrooms
Recommended--> : one up mushroom bar
6. Cook until tender
Puffballs are fragrant when picked and they do have an unique flavor, but it's delicate. I enjoyed it as a fairly easy side dish.
Homepage: https://oneupmushroomsbars.com/
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