Puffball Mushroom
Puffball Mushroom
While most puffballs are not poisonous, some often look similar to young agarics, especially the deadly Amanitas, such as the death cap or destroying angel mushrooms. It is for this reason that all puffballs gathered in mushroom hunting should be cut in half lengthwise. Young puffballs in the edible stage, before maturation of the gleba, have undifferentiated white flesh within; whereas the gills of immature Amanita mushrooms can be seen if they are closely examined.
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Fried Puffball Fillets

Recipe Courtesy of Louise Wilson
Puffball Mushroom

Puffball Mushroom


  • A large puffball, still white
  • One egg
  • Salt and pepper
  • Cracker crumbs
  • Oil for frying


Remove the thin “skin” on the puffball. Slice into 3/4 inch slices. Beat the egg with salt and pepper. Dip mushroom slices into the egg mixture and then into the cracker crumbs. Fry in oil about one inch deep in iron skillet until golden. Drain on paper towels. Some members of our family like to eat them with chutney. Enjoy.

More Puffball Recipes:

  • Parmesan Puffballs
  • Blanche Vaughan’s perfect grilled puffball with rosemary and garlic

Wild Mushroom CookbookCascade Mycological Society Wild Mushroom Cookbook

The Cascade Mycological Society Wild Mushroom Cookbook is available for sale online.

The book features over 184 pages filled with one-of-a-kind recipes, plus anecdotes, tips, and full-color photographs featuring foraged, wild-crafted mushrooms from our geographic region. It is organized by season and contains beautiful color photographs printed on 100# Gloss Book stock with lay-flat spiral binding. The contents are thoroughly and thoughtfully indexed. All profits from the sale of the book will go towards supporting the CMS grant and scholarship programs. It is dedicated to Freeman Rowe, whose love of learning and teaching the beauty and diversity of fungi has touched so many of us.


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