Pictured above, Diane Bordley of Cooperstown NY with her freshly harvested 3.5 lb PuffBall mushroom. Local rains have made this year mushroom hunting one of the most productive  in recent years. 

 

False Puffball...Warning, do NOT EAT!
August 2004

Cooperstown resident and exercise enthusiast Diane Bordley always keeps a sharp eye out for things "natural" when out on her bike or area walks. A nutritionist at Bassett Healthcare, Diane knows a good meal when she sees one.

In 2004 the rain in Cooperstown  produced a banner crop of a variety of mushrooms. On a recent walk, Diane spotted a 3.5 lb giant puffball and cound not resist bringing home the prize. 

The mushroom Diane found was a  Giant puffball (Calvatia Gigantea) and is a whitish, Styrofoam-like globe  with short, root-like mycelial (fungal) fibers connecting it to the ground.

Diane says she will prepare the puffball for her husband, as she remembers her Grandmother doing. 
 

A Good Recipe

The giant puffball lends itself to being cut into steaks, dipped in beaten egg covered in breadcrumbs and fried, especially in the pan juices after frying bacon. Try also grilling one side of a thick slice, then turning it over and grilling the other, adding cheese slices and seasoning. 

GIANT'S OMELETTE
 225g Giant Puff Ball - thinly sliced
 80ml (4 tbsp) butter
 60ml chopped fresh chives
 60ml  chopped fresh parsley
 60ml  heavy cream
 6  eggs - lightly beaten
  Salt and Black Pepper

Sauté the mushrooms in half the butter, until the liquid has almost evaporated. Add the herbs and set aside. 

Melt the remaining butter in an omelette pan on a moderate heat. Blend the cream into the eggs and add salt and pepper, then pour into pan. When the egg mixture starts to set lift the edges, and tilt the pan so the remaining runny mixture can flow to the heat. When the mixture just stops flowing add the sautéed mushrooms to the omelette. When the omelette starts to turn golden brown at the bottom, fold in half and slide onto a plate. 

Serve imediately. contact Angus Mackie at angus@rbs2000.com