[NAFEX] puffball
Bill Russell
shaman at pennswoods.net
Tue Sep 19 08:56:03 EDT 2006
Mushroom typically, and especially puffballs, can develop stronger odors and richer flavors from biochemical processes as they dry. My chef friends are aware of this and dry many of the wild mushroom that they gather to enhance the flavor of their dishes.
Bill
----- Original Message -----
From: Jwlehman at aol.com
To: nafex at lists.ibiblio.org
Sent: Tuesday, September 19, 2006 8:08 AM
Subject: Re: [NAFEX] puffball
In a message dated 9/18/2006 9:55:48 PM Eastern Daylight Time, loneroc at mwt.net writes:
I tried drying slices of puffball once. My house smelling so gaggy I've never been able to eat them again--even just plain ole fried. I'll stick to eggplant.
Steve Herje, Lone Rock, WI USDA zone 3
Can't help but wonder if you tried them when the interior was brown, nearly in the spore stage?
I've sliced them, when totally white, (about 1/4 inch thick) dried them in the fruit drier then use them in cooking. No offensive odor what so ever. My wife has a sensitive nose connected to a wild imagination and would have thrown them out if any unpleasant order occurred.
Jerry
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