Can you eat puffball mushrooms and how can you tell the difference between edible and poisonous ones (+21 photos)?

Puffballs are unique members of the Agaricaceae family. There are many edible and inedible varieties of this mushroom. All have a closed sporocarp, either round or pear-shaped. Edible puffballs have a number of beneficial properties, including antineoplastic and antimicrobial properties.

Characteristic features of raincoats

The genus Dozhdoviki includes about 10 species, most of which are edible. The mature sporocarps of these mushrooms burst, releasing spores into the environment. Because of this property, mushroom pickers call them "pyrhovkas," "pyleviki," "grandfather's or wolf's tobacco," "devil's tavlinka," "smoky," and "golovachi."

Appearance and photo

Fumigae have a closed, rounded, or pear-shaped form. As seen in the photo, they are small, with a distinct pseudopeduncle and an exoperidium covered with spiny projections. Over time, the projections fall off, and the sporocarps open, releasing a rich yellow-green or brown spore powder.

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Edible or inedible

Some varieties of the pollen mushroom are not only edible but also very beneficial. You can determine whether a mushroom is edible by its appearance.

Only unripe fruiting bodies, the inner layer of which is dense, tight and uniform, should be eaten. In addition, the flesh should be white; if it has a zinc-yellow or green tint, then such a pollen is not edible.

Rules and meeting places

Grandfather's tobacco can be found throughout the world, with the exception of the cold regions of Antarctica. It is also widespread in Russia. It grows in coniferous and deciduous forests, parks, plains, fields, agricultural lands, and manicured lawns. It is harvested primarily in late summer and early fall. It most often appears after a good rain.

To avoid poisoning, pick lilies away from roads. When picking, it's important to check that all fruiting bodies are white, not yellow or green, when cut. The pseudopeduncle should be removed from each mushroom.

The main differences from false, inedible mushrooms

There are several types of inedible false puffballs. These include the following:

• warty;
• ordinary;
• spotted.

All these mushrooms have a number of distinctive characteristics. The first step in distinguishing an edible puffball from a poisonous one is to pay attention to its smell. A true puffball doesn't have a distinct unpleasant odor. The insides of a good mushroom are soft but firm; white, sometimes with very thin yellow veins.

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The inner layer of false puffballs is dense to the touch and darkens very quickly when cut. Young scleroderma mushrooms lack the spines characteristic of edible species; they are always smooth, smoky white or yellowish. Over time, poisonous species become covered with cracks, growths, or ochre-colored plates. After maturation, the sporocarp bursts, but the spores are not released. They remain inside the ruptured mushroom for a long time.

The main characteristic of the scleroderma mushroom is its rough, leathery exoperidium and the blue-purple color of the ripe inner layer, which smells like raw potatoes. At the beginning of ripening, the inner part of the fruiting body of false puffballs remains firm for a long time, while in true puffballs, after darkening, it quickly softens. The appearance of the false mushroom can be seen in the photo.

Nutritional benefits and consumption restrictions

Pollen flakes are highly valued in traditional medicine. They are able to absorb heavy metals, radioactive substances, fluorides, and chlorides and naturally eliminate them from the human body. Furthermore, they prevent the development of cancerous tumors.

Edible puffballs grown far from highways and industrial plants pose no health risks. However, children and adolescents, pregnant and lactating women, and the elderly should avoid eating them. Furthermore, puffballs are difficult to digest, so people with gastrointestinal or kidney problems should consume them in moderation.

Cooking Features

Puffballs have a rather distinctive flavor, so it's important to know how to prepare them properly. There are many recipes for puffballs: battered, breaded, stewed in cream, or pan-fried with onions.

Proper preparation for consumption

Preparing mushrooms involves three main steps:

1. First of all, freshly picked fruiting bodies must be thoroughly washed to remove dirt.

   

2. Since the skin of the puffball is quite tough, it needs to be removed.

   

3. Prepared mushrooms must be boiled in salted water for 25-30 minutes.

   

This last step is optional, but many cooks find it helpful to heat the mushrooms a bit further. Once the puffballs are ready, you can begin cooking.

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Recipes

There are many different recipes for cooking golovachi. Most of them are very simple, requiring no special skills, yet delicious:

• Pyleviks with sour cream are a delicious and healthy dish made with simple ingredients. To prepare this dish, you'll need:
  • 0.5 kg raincoats;
  • a glass of sour cream;
  • 2 onions;
  • 100 ml sunflower oil;
  • Salt and pepper. Fry the prepared mushrooms in oil for 20-25 minutes. Separately, sauté the diced onion until golden brown. Add the onion to the mushrooms and cook for another 20-25 minutes. Five minutes before the end of the sautéing, add the sour cream and spices.

    

• Oven-baked puffballs are a delicious appetizer that's incredibly easy to make. For this recipe, you'll need:
  • 1 kg of gunpowder;
  • 100 g mayonnaise;
  • 3 g salt;
  • herbs and spices.

  Mix all ingredients thoroughly and let marinate for an hour. Then transfer the mushrooms to a baking bag and bake in a preheated oven at 200 degrees Celsius for 60 minutes. Sprinkle the finished dish with herbs.

  

• Freshly picked smoky mushrooms can be used to make a fragrant soup with dumplings. To make it, you'll need:
  • 300 g of raincoats;
  • 4 potatoes;
  • 1 onion;
  • a bunch of greens;
  • salt, sunflower oil.

  For dumplings:

  • a glass of flour;
  • 80 g butter;
  • 2 eggs;
  • a glass of water;
  • salt.

    

  First, boil the potatoes for 20 minutes. Meanwhile, sauté the sliced ​​mushrooms and onions in butter. Then, in a separate bowl, bring water to a boil with butter and a pinch of salt.

  Remove from heat and whisk in flour, stirring quickly. Add eggs one at a time. Add mushrooms and, using a teaspoon, spoon in small portions of the dumpling dough. Let simmer for 5 minutes. Then add the herbs, stir, and remove from heat. Serve immediately.

All of these recipes are simple and accessible, but thanks to the puffballs, they have a unique taste and aroma.

Preparations for the winter

To preserve puffballs for the winter, you can dry or pickle them. To dry the mushrooms, peel them, slice them, and boil them. Afterward, lay the prepared puffballs in a single layer on a baking sheet. You can dry the puffballs in the sun or in the oven at a temperature no higher than 100 degrees Celsius. To pickle the mushrooms, you will need the following ingredients:

• raincoats – 1 kg;
• sugar and salt – 10 g each;
• vinegar – 75 ml;
• dill umbrellas – 2-3 pieces;
• garlic – 2 cloves;
• allspice – 6 peas.

The cleaned puffballs should be boiled in salted water for several minutes. Then add all the remaining ingredients and boil for another fifteen minutes. Place the puffballs in jars, pour the marinade over them, and seal with lids. The next day, store the jars in the basement.

Answers to frequently asked questions

Puffballs are very peculiar mushrooms. Many people don't even consider them edible. Others know about their health benefits but aren't sure how to cook them properly. This raises many questions about puffballs:

Puffballs are tasty and healthy mushrooms. However, it's important to be able to distinguish edible varieties from poisonous ones. Properly selected and prepared, puffballs will be a true highlight of any table.