Last Updated - 7.24.2013
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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Making mushroom essence
Giant Puffball - Langermannia gigantea
Anyone that has picked wild mushrooms for any length of time will have run across the Giant Puffball.
And anyone that has picked wild mushrooms for any length of time and that does run across one probably does what I used to do most of the time - run away, well, actually I walked away.
On occasion of course I will pick one and do the bread crumb / fried slices thingy, which I do enjoy.
The texture too is not something to be boastful about. When fresh and cut into small slices they look like slices of styrofoam. It even sounds like styrofoam when being cut by a sharp knife( that of course is a good thing since it indicates freshness ).
Cook those diced pieces up on medium heat in about 1 cup of bullion based chicken stock ( Wyler's sodium free ) and one slice of softened diced onions and it looks like you have hundreds of little broken styrofoam packing peanuts in the pan.
Of course those packing peanuts still have the consistency of warm marshmallows.
Drain the contents of the pan into a WET muslin cloth draped over a strainer that is set in a bowl and let the juices filter through.
Best practice is to slice up the Giant into approximately half inch thick slabs. Then trim off the edges ( mushroom's skin ) from the slabs. By slicing into half inch slabs you will be able to make sure there are no insect tunnels or insects inside.