Puffballs are fungi that release a cloud of spores when ripe. They are decomposers found in grassy areas and come in various sizes. Edible puffballs have a rich, earthy flavor and can be cooked in various ways. They are easily distinguishable from poisonous mushrooms.
A puffball is a fungus that belongs to the phylum Basidiomycota, which includes several families and genera of mushrooms. It’s called a “puffball” because when it ripens, its fruiting body opens to release a puff of brown, powder-like spores. Puffballs are natural decomposers and are most often found in meadows, grassy areas, heaths and meadows. They vary greatly in size and appearance, from small species that grow together in clusters to larger species such as the famous giant puffball, which can grow to 12 cm or more in diameter.
A puffball is a basidiomycete, which means its spores are produced on a small, club-shaped structure called a basidia. It is distinguished by its gasoid basidiocarp, also known as the fruiting body. Spores are produced within this basidiocarp, which remains closed until the spores have been released from the basidia. This happens when the fruit body ripens and the peel opens due to a slight pressure, such as the impact of a raindrop, the force of the wind or some other impulse. The spores then escape through the tear, creating a puff or cloud of dust.
A young puffball often looks like a white sphere, has a fleshy texture, and may or may not have a short stem, depending on the variety. The inside is made up of undifferentiated pulp, where the spores are produced in the interspaces of a compact rind. As the mushroom matures, the flesh turns into a yellowish-brown or brown spore powder.
Many puffballs are edible before maturity, though once they begin to turn yellow inside and form powdery spores, they shouldn’t be eaten. They are easily distinguished from other mushrooms by the fleshiness of their internal texture. A puffball larger than a fist is unmistakable, but smaller varieties should be monitored closely to avoid confusion with venomous species. They can be differentiated from deadly varieties of Amanitas – such as the Death Cap mushroom – because they have no stalks or gills inside, and unlike the stinkbugs, the inside will not have any slime.
Edible puffballs are known for having a rich, earthy flavor and can be found most frequently in the fall. They hold up well to all types of cooking and add a strong mushroom flavor that permeates the whole dish. They usually cook in 7 to 15 minutes and can be dehydrated or cooked and frozen for future use.
Protect your devices with Threat Protection by NordVPN
