es! I did it! I really like the assured feeling of studying one thing new.

Till yesterday I used to be positive of two edible mushrooms. At the moment I’m positive of 4. My two new delicacies are the Gem-studded puffball and the Pear-shaped puffball. I’ve a fifth underneath examine.

Earlier than I share this recipe, it is time for my disclaimer: ALWAYS take a look at for edibility.

After I collect star of death edible , I put every species in a separate paper bag. After I get residence, I take them out of the paper bag and start my visible examine.

The mushroom underneath examine proper now could be the fawn mushroom. I discovered one on a hike with “Wildman” Steve Brill final month. I’ve discovered it twice since, however didn’t eat it. I simply studied the form, how the gills have been connected and the stem. “Wildman” has made replicas out of Sculpey – which is a wonderful method to enhance commentary expertise. It is also enjoyable.

I’m cautious sufficient to seek the advice of different mushroom identification guides, however “Wildman” has one of the best photographs and his sculptures are correct. I’m now making a spore print and after I do pattern this mushroom, will probably be a bit the scale of a inexperienced pea.

THE RECIPE:

Sautéed Gem-studded (Lycoperdon perlatum) or Pear-shaped (Lycoperdon pyriforme) mushrooms:

1. Take away mushrooms from paper bag, trim dust and wipe with a fabric or paper towel

2. Don’t wash or immerse in water. Don’t salt. That makes the mushrooms powerful

3. Reduce the bigger mushrooms into bite-size items

4. Coat with olive oil and one-half teaspoon of lemon or lime juice

5. Set pan over low warmth, then add coated puffball mushrooms

6. Prepare dinner till tender

Puffballs are aromatic when picked and so they do have a definite taste, however it’s delicate. I loved it as a easy facet dish.