Last Updated - 2.24.2015
Edible Wild Mushrooms Commonly Found In Pennsylvania And Personally Eaten Regularly
Formerly Aborted entoloma
Bear's Head Tooth
Brick Caps / Brick Tops
Chicken of the Woods
Corrugated Cap Milky
Hedgehog Mushroom Big
Hen of the Woods
Horn of Plenty
Xanthoconium separans / Boletus separans
Lingzhi / Reishi
Ganoderma lucidum & G. tsugae
Lion's Mane / Old Man's Beard
Meadow Mushrooms / Pinkies
Quilted Green Russula
RARE FINDS and/or QUESTIONABLE
The Prince ? or Almond Mushroom ?
Agaricus augustus or A. subrufescens
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Breaded Giant Puffball Slices - Langermannia gigantea
I like Italian seasoned breadcrumbs for a coating on these because they season the mushroom just right.
First thing to do is take the half of the giant puffball ( remember from the prior page that the best practice is to cut in half when you find one ) and cut half inch thick slices from it.
Cut the slice into manageable chunks, about the equivalent of a piece of white bread cut in half. You will end up with a pile of chunks like shown on the left in the picture below.
Take a chunk and dip it in mixed egg which has a pinch of salt and pepper. Then put the dipped chunk into the bread crumbs. Get a good egg and bread crumb coating on all the exposed edges of the mushroom chunk.
I use these in place of potatoes with my meal. Here is my supper the day I found this beauty. Chicken and breaded giant puffball slices. I figure I can eat more mushrooms if I forego the potato.
Best practice is to cook up a lot because they are really good. And, believe it or not, after the leftovers are sitting around on the counter to cool off they are still great to snack on.