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OfflineLuckOfTheFryish
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puffballls
    #8913419 - 09/11/08 06:38 PM (12 years, 5 months ago)

i found a bunch of large delicious looking puffballs but dont know what to do with em. should i dry them or keep them fresh? and any tips on cooking them? thanks.


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OfflineAntii
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Re: puffballls [Re: LuckOfTheFryish]
    #8913454 - 09/11/08 06:43 PM (12 years, 5 months ago)

id keep them fresh. do you know if all puffballs are edible?


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OfflineLuckOfTheFryish
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Re: puffballls [Re: Antii]
    #8913472 - 09/11/08 06:47 PM (12 years, 5 months ago)

im sure all of the ones i have are edible. but not all species of them are edible. if they are pure white inside with no signs of a developing stem or gills then they are edible


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OfflineAntii
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Re: puffballls [Re: LuckOfTheFryish]
    #8913494 - 09/11/08 06:50 PM (12 years, 5 months ago)

oh cool, i always have like 20 of those growin out back... no psychoactive though... man i cant wait for ike to hit this weekend...


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OfflineLuckOfTheFryish
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Re: puffballls [Re: Antii]
    #8913525 - 09/11/08 06:56 PM (12 years, 5 months ago)

nope puffballs arent active =(.  but yeah im waitin for ike too lol. im sorry for the people who got the bad end of it, but it does mean a bounty of mushrooms where i live.


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OfflineRogerRabbitM
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Re: puffballls [Re: LuckOfTheFryish]
    #8913802 - 09/11/08 07:43 PM (12 years, 5 months ago)

Quote:

and any tips on cooking them? thanks.




I like to saute them and put in spaghetti.  My method probably isn't the healthiest, but it sure does taste good.

Cook some bacon and save a couple tablespoons of the grease. (use olive oil if you want them to be healthier) Get the skillet really hot and put in some diced onions and stir until they just start to brown.  With the stove on 'high', pour in about 1/2 cup of red wine and let it sizzle like mad.  Cook a minute or two until about half the wine is gone and then toss in your mushrooms.  Continue to stir-fry at very high heat for a few minutes until they're tender.  Salt and pepper to taste.

Mrs rabbit likes them just like that, but I'd rather toss them into spaghetti sauce.

If you're eating them with fish or chicken, replace the red wine with white.

In my area, there's tens of thousands of puffballs everywhere right now, and the shaggy manes are just now starting to pop.  As said in a previous post, cut them in half and make sure they're white and meaty all the way through.  Some guides say the brown(on the outside) puffballs are toxic, but that was a surprise to me.  I've been eating the white and brown ones all my life.  You just need to pick them before the spores form inside.
RR


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InvisibleNariusFractal
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Re: puffballls [Re: RogerRabbit]
    #8913966 - 09/11/08 08:03 PM (12 years, 5 months ago)

Thanks Rogerrabbit for that awesome prep method!


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OfflineLuckOfTheFryish
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Re: puffballls [Re: NariusFractal]
    #8914032 - 09/11/08 08:15 PM (12 years, 5 months ago)

yeah thankyou very much roger, it sounds delicious. awesome pic by the way =P

so i should keep them fresh?


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Offlineb3jamboree
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Re: puffballls [Re: LuckOfTheFryish]
    #8917109 - 09/12/08 09:59 AM (12 years, 5 months ago)

Nice RR, I'm glad I'm not the only one who is a fan of the bacon greeze. My customers often ask what is my favorite way to prepare mushrooms. It is as follows:

1lb mushrooms(any but white buttons)
1/2 cup bacon fat
salt optional

cook until slightly browned

Defiantly get some sideways looks from that recipe...


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Mushrooms, Mycology and Psychedelics >> Gourmet and Medicinal Mushrooms

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