Giant Puffball, with characteristically cratered surface.
This Giant Puffball shows the characteristically cratered surface, along with an almost bi-lobed body.
I pulled a Giant Puffball out of the ground, and you can see the very small 'root' that provides nutrition to it. This was about as thick as a graphite pencil.
Carrying the Giant Puffball was surprisingly tricky. I didn't want to dent it, and at the same time, the weight of it began to make my arm sore. I mean, it wasn't probably more than 5 pounds, but it was bulky.
I put it on the cutting board, took out the frying pan and stared at the rounded beast before me for a few moments.
I started by removing the base. You can see the base interior beginning to turn brown - the eventual state of this Giant Puffball is a big powdery, dry, dark brown crusty ball, emitting spores into the wind as it crumbles into pieces.
I pared away some of the skin and harvested out the white, firm flesh.
Here is a closeup of the marshmallow-like texture. It was cool to the touch, because of the moisture contained within the tissue.
I skinned the beast.
I cut it up into bread slice thickness.
I noticed quickly that I had way too much to consume by myself, and ended up giving some to my neighbour.
I dredged it in flour, salt and black pepper.
I shook off the dredging powder and laid the pieces aside. I was wondering what it would taste like, but soldiered on.
Soon a rich scent filled the kitchen - and the mushroom began to resemble chicken strips.
It smelled glorious. It didn't smell like normal button mushrooms, more like - well, more like chicken and zucchini.
Into the frying pan, I put a little bit of olive oil, and butter. Once it was hot, I laid the strips of the Giant Puffball onto the pan. It sizzled.
I put it onto a plate, and gobbled it all down. It was amazing. I am going to do this again soon, and highly recommend that every single person reading this post, who lives near Giant Puffball mushrooms, immediately go out, harvest, cook and eat some.
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