Not everyone is so enthralled by puffball mushrooms. Well, by the size, maybe—for accounts of huge Calvatia boonianas and their proud finders grace newspapers perhaps more than any other mushroom, says Vera Stucky Evenson in Mushrooms of Colorado (1997), a publication of the Denver Botanic Gardens. But the taste, some opine, is nothing to write home about.
“I took one to dinner tonight, and one of my friends wasn’t impressed,” Butter wrote to me yesterday at 2:00 a.m. “Puffballs don’t have the strongest taste, but they are nice, and I really enjoy their texture.” Of course, she would—as would I, wild edible plants enthusiasts that we are. But to the distinguished palette? Are they worth the effort?
Success with puffballs may lie in the preparation method, for while some mushrooms are so flavorful that they constitute a meal or side dish in and of themselves, other might be better suited to, say, a cream sauce—which is how Gregg and I inevitably eat our puffballs. Read the rest of this entry