October mushrooms for dinner, thanks to an afternoon's hunt.
We need a bit more rain, though; despite last week's pre-hurricane downpours the woods were quite dry.
I love puffballs - their texture (cooked) is to vegans like silky tofu and to meat eaters like bone marrow. When you peel them, they squeak like gentle styrofoam. Sliced and sauteed, they melt into risotto. The genus here is Calvatia but I'm not sure whether the species is fragilis or cyathiformis. Both are edible. When old, C. fragilis has dusty purple spores, but at this young stage that puffball is a pure, dense white mass. Edible puffballs MUST be pure white inside (below, far right). If their flesh is purple when young, walk away.
There were some young chicken of the woods nubs, too - and I sauteed all the mushrooms separately before adding them to the risotto. The herb was mugwort.
It was delicious.