A few years back I was taking the dogs for a bike ride down to Bear Creek. We were walking along the edge of the woods and spotted a young puffball mushroom. You can see from the oak leaves, this one was about the size of a grapefruit. They get bigger than a basketball. I picked the puffball and carried it home. The next morning Mom, Dad, and I had delicious fried mushroom for breakfast.
When you’re preparing a puffball to cook, first make sure it has a uniform smooth white texture inside. If the inside looks like the gills from a mushroom cap throw it out. It’s not a puffball. If it’s some shade of yellow, brown, or purple inside throw it out. It’s started to turn and you don’t want to eat it. If you have any doubt in your mind that this is a puffball throw it out. Mushrooms can be deadly if you don’t know what you’re doing.
Once you’re sure you have a nice fresh puffball, wash the outside with clear cool water. Some people peel off the outer layer but I just wash the mushroom thoroughly. Once the puffball is clean, cut it into slices about ¼ inch thick. Some people like to batter mushroom slices. You can slosh them around in egg and milk and then dip them in cracker crumbs if you like. I prefer just to fry them as is.
Get some butter melting in a frying pan. When it’s ready, drop in your mushroom slices and cook until the slices turn a golden brown, turning them at least once. I eat puffball slices like a pancake, but with butter, salt, and pepper. Some people like them sweet with some syrup or powdered sugar. Give them a try, and see how you like them best.