|Yes! 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 under study. Before I share this recipe, it's time for my disclaimer: ALWAYS test for edibility.
When I gather mushrooms, I put each species in a separate paper bag. When I get home, I take them out of the paper bag and begin my visual study.
The mushroom under study right now is the fawn mushroom. I found one on a hike with "Wildman" Steve Brill last month. I have found it twice since, but did not eat 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's also fun.
I am cautious enough to consult other mushroom identification guides, but "Wildman" has the best photos and his sculptures are accurate. I am now making a spore print and when I do sample this mushroom, it will be a piece the size of a green pea.
Sautéed Gem-studded (Lycoperdon perlatum) or Pear-shaped (Lycoperdon pyriforme) mushrooms:
1. Remove mushrooms from paper bag, trim dirt and wipe with a cloth or paper towel
Puffballs are fragrant when picked and they do have a distinct flavor, but it is delicate. I enjoyed it as a simple side dish.
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Article Source: http://ezinearticles.com/?Wild-Edible-Recipe:-Sauteed-Puffball-Mushrooms&id=301992
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