A slice of puffball mushroom for lunch
Here's how the puffball looked before I picked it ...
I washed the mushroom with plain tap water, rubbing any dirt from the rubbery surface. And then I dried it and began slicing it. I made each slice about half an inch thick because they reduce when fried. The first slice (bottom right) I discarded. Puffballs are best when their insides are pure white, Once the spores turn yellow, they are unusable (in my opinion, anyway).
I fried each slice individually because we have only a small frying pan. It's just a simple matter to fry the slices in butter. Nothing else is needed beyond the addition of some salt and pepper when finished.
As the slices fry they take on a creamy golden color. The insides stays soft and creamy, almost like brie cheese. I don't consider this mushroom to have much flavor so the butter is necessary (oil would not make them nearly so good).
Mom and I ate about half the puffball. Lunch tomorrow is already planned.