Would someone tell me how to flip this? Lol

Is that a puffball? Pic looks upside down.

I cut these real thin and fry in butter. Any way to get more taste?

We cut them thin, then dehydrate them. When dry, we pulverize them in a food processor. We save the dust as mushroom flavor for soups, stews, etc. Sealed and kept dry it lasts a very long time.

Not that I've found. I don't even pick them anymore.

You can fry them in bacon grease.

Edible yes. Worth picking and spending time to clean and cook, no. We call them giant puff balls... and typically leave them where they lay. They are fun to punt. lol

I wish I could eat that stuff even if just for a filler but I’m not a fungus guy never have been.

Giant puffballs are excellent cut into thin strips, breaded and deep fried. Puffballs are good enough that way that I would not hesitate to buy them cooked like that at a restaurant or for cooking at a store, if I didn't have decent access to them.

They are good when added to Asian style stirfrys. They break down and and add a good mushroom flavor.

Puffballs are best when they are fresh and moist. As they age and dry out, they lose flavor.

Keith

Keith its posts like that, that have forced me to try them more times than I care to to admit falling for it. LOL

I find them pretty much tasteless only taking on the flavor of what you cook them with somewhat, like tofu.

So, you punt them too? lol

I photographed this one yesterday. They say it's a stinkhorn. The poop flies sure like it.

Even relatively locally, the same species of fungus taste pretty different from different areas and growing conditions, just like fruit does. There's probably a fair amount of genetic diversity in fungus species. It's possible that your soil is lacking in something that we have here, that makes puffballs taste good. It's also possible that the puffballs in your area just don't taste good because of their specific, genetic makeup. Your sense of taste could be different too.

I look forward to puffball season every year.

Keith

Do them the same way you would make Veal Parmesan.I slice them about 1/2- 3/4 inch thick and about 3"x4" rectangles.Then I bread them and fry till browned on both sides..Then,,put in casserole dish and cover with tomatoe sauce.Bake for about 20 minutes,,cover with Mozzarella and Parmesan cheese,,then bake till cheese is melty.I call it Puffball Parmesan and everyone loves it here.(oven about 350 the whole while)

Spices! LOL

I slice them about in 1/2 in discs and fry in butter with a little garlic powder.

Larder ones cut 3/4 or more thick.
Grill ones side.
indent the center as needed on the other side.
Grill and flip back over.

Add your favorite pizza sauce and toppings .
Cook till done.
About the best way I've found.
But I don't pick many anymore.

The more delicate flavored mushrooms seem to absorb the flavor of any cooking medium.
Go very light if needed for these.
I usually brush with a Garlick / Oregano/ Sunflower oil mix.
Before they hit the grill.