KandyToys Kandy Toys TY1683 Big Eye Puffer Ball-6 Assorted Colours

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Correctly identifying puffball mushrooms before eating them is very important. There are several species of poisonous Amanita mushrooms that can look similar to puffballs during their early growth stages. Pan-fry the slices in a skillet. Add a little extra oil and fry them until each side is golden brown. Lay on paper towel to absorb any extra oil. The texture of a puffball is like a very dense damp sponge when you cut into it. Peel off the outer rind (either pull it off or cut it off with a knife), and cut the puffball into slices. The rind can cause gastrointestinal upset in some people. If the inside is any colour other than pure white, don't use it. Yellow, brown, or purple means the spores are starting to form and it is no longer good to eat. Add the diced puffballs and cook, stirring occasionally, until the puffballs have shrunk in size and are golden brown in spots (5 to 10 minutes). If you've never eaten a puffball - you have missed out. I'm not talking about those round bombs of dusty spores that you stomped on as a kid to release the plume of purplish haze. No, if you harvest the puffballs when they are still young and immature and the inside is one even mass of dense, white flesh, they are an absolute mushroom-lover's delicacy. It's like finding a gourmet treasure that aliens just dropped into the field. The flesh tastes like mushroom, but is milder and richer, kind of like the cap of a portobello mushroom. I've had such fun developing a bunch of puffball recipes for you. meredith with the two smaller puffballs

Not every year is perfect for puffballs, but this year the conditions have been just right - lots of moisture but warm days. The giant puffballs ( Calvatia gigantea) pop up in meadows or at the grassy edges of forests and seem to arrive almost overnight. Puffballs are a good way to start mushroom hunting as they are easy to identify. Add the diced onion and red pepper. Cook for 5 minutes, until the onion is translucent, stirring occasionally.Add the cubed puffball. But beware, as some species of Earthball can remain white in the middle; though they are still much firmer to the touch and without the spongy effect inside. The skin will still be tough and warty. Cover with a generous layer of shredded mozzarella cheese. Sprinkle lightly with Parmesan cheese, if using. You can eat the puffball skin if you want to, but it is a little tougher than the rest of the mushroom. If you do eat it, just be sure to brush it thoroughly to remove as much dirt as you can.

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They can be used in the same way as described for the Giant Puffball schnitzels, (pictured on the right) or added to stir-fries and pasta dishes. A bit more about Puffballs..

The puffball slices need to be cooked and dried out slightly before using them as the crust base, to make them firm enough and ensure they don't give off too much moisture to the pizza. There are several ways you can prepare them: cut slices, dip them in a mixture of equal parts soy sauce and water, plus a dash of sriracha or hot sauce, then pan-fry them in butter or oil until brownWhile the pasta water is heating and the pasta is cooking, heat the oil in a large skillet. Add the puffball cubes and ½ teaspoon salt. The pan will be very full, but the puffballs will shrink in size considerably. Cook, stirring occasionally, until the puffballs have released and evaporated their moisture and the cubes have turned golden in spots, about 10 minutes. Motor Skill Development: Enhance hand-eye coordination and improve grip strength through interactive play. Squeeze the juice of half a lemon over the puffballs and sprinkle with the parsley. Toss and add more salt to taste, if desired. Stress Relief: For those with fidgety fingers or anxiety, these balls act as a calming tool, offering a soothing tactile experience that can help focus and de-stress the mind. There are a few nasty look-a-likes, which is why cutting the mushroom in half is an important key to identifying which Puffball you have found.

You’ll help release their spores, which means you’ll have a better chance of finding more puffballs in that same area again at a later time. I promise that it doesn’t hurt them, plus it’s fun! They range in size from the 1-inch-long dwarf or pygmy puffer to the freshwater giant puffer, which can grow to more than 2 feet in length. They are scaleless fish and usually have rough to spiky skin. All have four teeth that are fused together into a beak-like form. Diet If you don’t want to eat the skin, it peels off pretty easily. You can either use your fingers or a sharp knife to remove it. Like I’ve already alluded to, the two big things that you’ll want to watch for are correctly identifying the puffballs, and making sure they’re at the right age when they’re still edible. 1. Locating PuffballsOne last way to cook with puffballs is to use them as a substitute for tofu. Since they absorb the taste of other stuff you cook them with, this is a good option. Serves 4 - 6. * * * * * Who doesn't love pasta, cheese, and tomato sauce? This easy weeknight family comfort food classic is made even better with the addition of little pillows of puffball. You can double the amount of puffball in this recipe for more creamy deliciousness. 6. Cheesy Puffball Pasta Bake So to summarize, if it’s pure white inside and doesn’t have any sign of gills, it’s a puffball. Anything else and it’s either a toxic species or too mature to eat. How To Forage For Puffball Mushrooms In 2010, schoolboy Finley O’Neil from Yorkshire found a world record breaking Giant Puffball, measuring 66.5 inches (nearly 170 cm) in diameter. The Giant Puffball holds another record too; it produces more progeny than any other living thing.

cups (720ml) pasta sauce (tomato-based or cream-based) - a 650ml (22oz jar) +¼ cup (60ml) of the pasta cooking water works fine, too I think both are potentially true, and it really depends on which species of puffball you’re harvesting. Cleaning Puffball Mushrooms The safest of all UK mushrooms to identify, is also the best tasting in the Puffball family; the Giant Puffball, Calvatia gigantia. It has no look-a-likes when mature, and will provide a decent sized meal from just one mushroom.Lay the coated puffball fries onto an ungreased cookie sheet, not touching each other. Bake for 15 to 18 minutes, until the crust is golden, or fry them in a skillet in several tablespoons of oil, turning to fry each side until golden brown. But if you spent much time exploring or playing in the woods as a kid, chances are you’ve come across them without even knowing it. Durable & Safe: Crafted to be robust and long-lasting, these puffer balls are made with non-toxic materials, ensuring they're safe for all ages. Before you even cut into a puffball, the outside should be perfectly white. Once they are too old, they tend to start turning yellowish or greenish on the exterior as well. It’s not all bad news with the spores though, smithies used to keep Puffballs in the forge to help heal burns and as a styptic to stop bleeding. As it turns out they knew what they were doing; these spores are antibacterial, antifungal and antimicrobial, fighting Bacillus subtilis, Staphylococcus aureus, Salmonella typhimurium and Escherichia coli (the list goes on) as effectively as the antibiotic Ampicillin!