---Deion: Depending on their size, puffballs have been mistaken at a distance for everything from golf balls to sheep.
These round or pear-shaped mushrooms are almost always whitish, tan or gray and may or may not have a stalk-like base. The interior of a puffball is solid white at first, gradually turning yellow, then brown as the mushroom ages. Finally, the interior changes to a mass of dark, powdery spores, Size: 1" to 12" in diameter, sometimes larger.
When and Where: Late summer and fall; in lawns, open woods, pastures, barren areas. On soil or decaying wood.
Cautions: Each puffball should be sliced from top to bottom and the interior examined. It should be completely white and featureless inside, like a slice of white bread. There should be no trace of yellow or brown (which will spoil the flavor) and especially no sign of a developing mushroom with a stalk, gills and cap (see Poisonous Mushrooms). Amanitas, when young, can resemble small puffballs, but cutting them open will quickly resolve the question.
Cooking Hints: Remove outer skin if it is tough, then slice, dip in batter and fry.
---好好享用！  ---陶醉于音乐里的臭美妞杭嘉湖 问候你哦   |
食用真菌类千万小心啊 最好莫吃 除了超市买的几种 小心 |
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---顶顶大腕卧底
额滴神啊---
记得八年前刚开始发现了这种院子里长的蘑菇，引起了兴趣。正好邻居美国人是蘑菇爱好者，他对蘑菇很有研究。我们俩搬出他的蘑菇书看了半天，逐一对照，最终认定这是Puffball。自己也上网查了不少有关Puffball的质料。说是Puffball这类蘑菇可以食用。尽管很确信这是Puffball，头一次吃，百倍小心。只吃了一口，等了多日没事，以后慢慢地加大剂量。我吃这种蘑菇已有八年历史。 其实炒菜吃这种蘑菇太浓香，不大适合我的胃口。但是产的地方不一样，品种不同，老和年轻的Puffball，味道也不尽一样。我发现的这些味道不是很重，煮汤非常好喝。另外，外面那个硬皮如果太硬也应该去掉。今天我就是用那几个切开的几个较小的蘑菇煮的汤，觉得好喝的很。
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