A Local Fungi
Giant puffballs are an edible mushroom that thrives in our region and can be found worldwide. These impressive fungi can grow to be 7 to 20 inches in height and width, typically appearing in late summer and autumn. While checking the fence, we initially thought the kids had lost a ball, but it turned out to be one of these mushrooms! We decided to add it to our dinner menu that night alongside the hamburgers we had planned.
Giant puffballs can be roasted, baked, boiled, or fried. They have a tofu-like texture and are known for their earthy flavor. To avoid confusion with poisonous look-alikes like the earthball, cut the mushroom open from top to bottom. If the interior is white—resembling marshmallow or mozzarella cheese—and free of patterning or gills, it’s safe to eat. A yellowish hue indicates that it has begun to mature and is no longer edible. Overripe puffballs will crumble when touched or cut open, eventually turning yellowish green. If you kick one like a soccer ball, it will release its spores in a puff, much like powder dispersing when you clap your hands.
For our meal, we began by making a roux for the gravy. I melted 4 tablespoons of butter in a pan, then whisked in an equal amount of all-purpose flour. After adding a pinch of salt and pepper, I poured in 2 cups of beef broth along with my prepared mushrooms. I brought the gravy to a boil, stirring consistently until it reached my desired thickness. If needed, I added teaspoons of flour to thicken it further. You can add it directly to your burger, but in our house, we enjoy savoring them as a side dish to fully appreciate their natural, nutty flavor.
Regular consumption of giant puffballs may reduce the risk of cancer. Their scientific name is Calvatia gigantea, belonging to the genus Calvatia, which contains Calvacin—a chemical studied for its anti-tumor properties. Stay tuned next week for more insights from a study published by the National Center for Biotechnology Information about these cancer-reducing benefits.
As always, savor, flourish, enjoy the ride—and remember to close the gate!
Trevor Moller, April Johnson,
and the team at Stock and Steeds