Puffball mushrooms, Calvatia gigantea, are the only mushrooms that contain all of its spores inside its fruiting body. All members of the true puffball species are edible only when young with a white flesh. Mature puffballs decompose quickly and become dangerous to eat.

Puffball mushrooms' given name is a precursor to how they appear. They are roughly rounded with a white, warted leathery exterior. When young their interior is spongy and white, with a texture and flavor similar to tofu. Mature, giant puffballs' skin begins to brown and their flesh will become yellow green to brown, a signal that the mushrooms are inedible.

Serving Ideas

Puffballs are most often prepared as a side dish or entree accompaniment. Their flavor and texture are enhanced when battered and fried, as tempura or sauteed. Pair with cow's milk cheeses, tomatoes, peppers or asparagus. Use soy, ginger, garlic, chili or mirin to complement the flavor of puffball mushrooms. Dried puffballs may be substituted for tofu. To store, place unwashed mushrooms in a paper bag or between paper towels; refrigerate. Do not store in plastic. Do not soak puffballs in water.

Geography/History

Puffballs are native to North America and they can be found in many regions of the United States, except the Gulf Coast and the Deep South. They thrive in multiple habitats including open fields, forests and gardens. As puffballs grow, their fruiting bodies break from their substrate source, allowing the puffballs to roll around, eventually their outer walls open up and release millions of spores.

Seasons/Availability

Puffball mushroom are available in the spring.