Puffballs....

[Gerritt]

Anyone seeing puffballs around? I have easily walked miles looking for them this year... Not even a hint of one, whereas last year they were common... I found them around this time last year.

 

Anyone else seeing them?

 

G

Edited September 25, 2015 by Gerritt

[Sinker]

Nope, haven't seen much in the way of mushrooms yet this year. Its been too dry I think.

 

S.

[ketchenany]

My logs are doing great picking this weekend

[Fisherman]

Dry is right, the places I would normally have seen them in early sept were a total bust. Saw a nice bunch of Bolete mushrooms, can't mistake them, the underside looks like sponge rubber, really fine pores instead of gills.

[BillM]

I wish I knew more about mushrooms, find quite a few steelheading.

[ketchenany]

I wish I knew more about mushrooms, find quite a few steelheading.

here you go with pictures

 

http://northernbushcraft.com/guide.php?ctgy=edible_mushrooms&region=ontario

[Big Cliff]

Puff balls aren't out yet, it's been too warm and dry, start looking in about another week, they need the cooler damp weather.

Edited September 25, 2015 by Big Cliff

[AKRISONER]

pretty sure Ive got a whole bunch of ink caps growing on my lawn beside an old tree stump...mushrooms are gross though so i wont be eating them

[Gerritt]

pretty sure Ive got a whole bunch of ink caps growing on my lawn beside an old tree stump...mushrooms are gross though so i wont be eating them

Gross? You don't know good eats!

[Rod Caster]

Are you looking for the giant ones? Up here we only have smaller kinds (that I've seen anyway), they've been poking out a bit.

 

The Chantrelle's are amazing this year, when it's too wet they get eaten by slugs almost immediately. I have 20lbs of them dehydrated

[misfish]

I wish I knew more about mushrooms, find quite a few steelheading.

 

Yup

 

I know I have found some honey mushrooms,but if Im wrong,

[Gerritt]

Are you looking for the giant ones? Up here we only have smaller kinds (that I've seen anyway), they've been poking out a bit.

 

The Chantrelle's are amazing this year, when it's too wet they get eaten by slugs almost immediately. I have 20lbs of them dehydrated

 

I'll take any of them at this point lol! I have walked for hours in The woods and meadows behind my place..... Nothing but some uneditable fuzz...

 

 

Perhaps Cliff is right..... Too early and as others has suggested too dry. But I was collecting at this time last year so I gave it a shot.....

 

I'll keep walking in the meantime....

 

On a side note I dropped about 40kgs of apples for the deer from my apple tree..... Only 100+ to pick and take out back..

 

G

[Gerritt]

 

Yup

 

I know I have found some honey mushrooms,but if Im wrong,

That's why puffballs are so easy! No really mistaking them

[misfish]

 

 

I'll keep walking in the meantime....

[smitty55]

I have a field near here that I get puffballs from every year. It's usually always in Sept after some cool rainy weather. I'll be checking tomorrow just to make sure. Here's one from two years ago.

 

 

Cheers

[Gerritt]

Mmmmmmmm...... If you do get a couple this year be sure to add them to the cooking thread!

[vance]

We have been out picking Lobster claws for few weeks now. I am good at finding them for everyone else but havent had any.

 

 

vance

[KLINKER]

I've been finding them on and off all summer, Sharon will have 9 of them on Belleville market tomorrow. If you cut them or twist it just right and leave the root you can get several of them of the same root. That big one Smiity had would cut up and get $12 for it.

[manitoubass2]

pretty sure Ive got a whole bunch of ink caps growing on my lawn beside an old tree stump...mushrooms are gross though so i wont be eating them

 

To each their own

 

But mushrooms are of the gods imo

[smitty55]

Mmmmmmmm...... If you do get a couple this year be sure to add them to the cooking thread!

When it comes to eating, the primary commandment for me is to enjoy it asap after picking. Under 12 inches is best. Big ones get shared if I can, or I'll leave them to mature, specially if there's only one. With steak of course . Cooling slows the process some what, but it doesn't take long to start yellowing. I've frozen raw chunks and even tried freezing quick fried slabs. Meh...

 

This could be on the cooking thread, but it's on topic so here goes lol... Maybe here, or OOD or Hank Shaw even, I came across a post on dehydrating giant puffball. I am so gonna do it if I'm lucky this year. I'll likely then lightly smoke some of it too, if I get enough. Then I can even customize a mix if I want. You then grind/process and end up with a very unique and quite versatile gem. As a thickener and/or flavor enhancer for stews, gravies and sauces,soups, casseroles, even stir fry or breading. Sounds tantilizing. I'm sure hoping to get my fall treat this year.

 

Klinker you folks have it made down there. Even summertime. Good for you. I've never even heard of finding puffball at a farmers market. Must have dedicated customers and lots of farms.

 

T'is the time of the season for sure. Good luck Gerrit. At least you know where they normally are. That's the main thing by far.

 

Cheers

[Big Cliff]

I have been dehydrating them for many years now and it is a super way to preserve them for later use in soups and stews, I always add about 1/2 a cup when I make a pot (about 4 servings) of my French onion soup and everyone loves it!

[smitty55]

Good to know Cliff. It was probably your post I saw then. How fine do you grind it and how thin do you cut it for dehydrating? Tks.

 

Cheers

[Gerritt]

Cliff, we need that recipe!!!!

[Big Cliff]

French Onion Soup:

6 Tbsp. Butter

2 -2 1/2 Lbs. onions sliced

1 Tbsp. sugar

2 Tbsp Flour

1/2 Tsp. salt

1/4 Tsp. pepper

8 cups beef broth (I prefer to make my own but using OXO or whatever works well too)

3 cups crutons

2 cups Grated Gruyere Cheese (but you can use Swiss/Mozzarella mix instead)

In a large sauce pan:

Sauté onions and sugar in the butter until golden brown, add flour, salt, and pepper, stir and cook for about 3-4 minutes.

Add beef broth, bring to a boil then cover and simmer for about 20 minutes.

Ladle into soup bowls, add some crutons, top with cheese and broil until cheese is golden.

Now, the one thing I do that you won't be able to do is I add 1/4 cup dehydrated puff ball mushroom to mine which is what gives it that "different" flavor. Even without the puff ball this is a very acceptable French Onion Soup.

[Big Cliff]

Good to know Cliff. It was probably your post I saw then. How fine do you grind it and how thin do you cut it for dehydrating? Tks.

 

Cheers

Slice it about 1/2" thich once it is dehydrated it crumbles quite well, I've never ground it. Store it in a zip lock bag and just squeeze out as much air as you can, it will keep for years.