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Puffballs
Sun 17-Oct-10
10:15 pm
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islandgirl
Isle of Wight

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Tue 7-Sep-10
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Was really excited this morning to find my first ever puffball mushroom, am very wary of wild mushrooms and won't usually touch them but couldn't go wrong in identifying this one! I decided to try some for my lunch, fried in butter as the instructions online advised i_am_hungry  but I think I either cooked it too long or at too low a temperature ( or both!! ) the taste itself was good and mushroomy but very soggy and I must admit to being just a tad disappointed. Just wondered what experience others have  had and if anyone has any tips on the best way to cook - there's plenty left to experiment with!!

 

Sun 17-Oct-10
10:44 pm
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Danny
Scarborough, England
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Sat 12-Aug-06
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Don't know what went wrong, Tammy. We cooked up three meals or accompaniments from ours.

We sliced ours fairly thick, like maybe 1 cm slices.

Cooked in butter with salt and pepper very low for 15 mins each side. Our halogen stove top ring has a dial that goes from 1 to 9 - we cooked at about 1.5. They had a good texture and flavour.

Never knowingly underfed

Sun 17-Oct-10
11:47 pm
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KateUK
uk

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Tue 22-Sep-09
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Puffballs need to be picked when to be young and firm Tammy- perhaps your puffball is a bit elderly.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Mon 18-Oct-10
7:15 am
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islandgirl
Isle of Wight

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Thankyou, sounds like I cooked it the right way, so  probably is a slightly elderly specimen doh It is a lovely white colour which I thought was the indication for being ok  and kind of rubbery firm, if you know what I mean - shame, it's the first I have ever found and when I saw it under the trees, I felt like I had discovered a pot of gold.  Still, I know where to look next year!smile 

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