The giant fungus is an early autumn tradition for many
Pictures and recipe by John Tucker,
Allegany County boy John Tucker could survive in all seasons. From trout to fungus, he knows the peak season for almost every local wild food source. John just sent this image of a “giant puffball” that recently landed on his dinner plate.
We asked John how he prepares this seasonal treat:
“Easiest is to slice about as thick as a pancake and fry in butter with a little salt, pepper and garlic salt. You can bread them in egg and flower or bread crumbs. You can cube it up and put in stews and soups.”
What is a puffball ?
How to cook a puffball from the Forager Chef: