This has been quite a season for puffballs—both large and small—in the Colorado high country. Though the season for giant puffballs is upon us, I wanted to first share a preparation we’ve been enjoying with small puffballs, which are still out there fruiting like crazy too. I like to call it “stuffballs.”
For the stuffballs I’ve been using puffballs of the genus Lycoperdon. Up here we have gem-studded puffballs (Lycoperdon perlatum), which when young and fresh have what Vera Stucky Evenson (1997) describes as “conelike spines” covering the top that can be rubbed off. The puffballs are “almost spherical with a tapered base,” she writes, adding that they can be “abruptly tapered at the base.” In my experience the tapered bases can come together gradually, or seem like miniature fat stems. I often find L. perlatum growing deep in conifer forests, in soil on the forest floor.
We also have the related pear-shaped puffballs (Lycoperdon pyriforme, per Evenson), which are pear-shaped, as the name suggests—also roughly spherical with an elongated base. Michael Kuo at MushroomExpert.com writes that L. pyriforme is a very recent synonym for Morganella pyriformis, and that the pear-shaped puffballs are one of the few puffballs that grow on wood (or lignin-rich soil, Arora, 1984). The mushroom’s surface starts out smooth, Evenson writes, developing coarse granules later so as to appear rough. Read the rest of this entry