Puffball - Spring & Summer -  A round, ball-shaped, white, thick-fleshed egg of a mushroom with a spongy texture. From marble-sized to over 50 lbs. The density of this mushroom permits wide thick slices, which serve as hors de ouvers bases.

It is wild, growing only in late autumn and early winter. it is very rarely consumed raw.

Each puffball should be sliced from top to bottom and the interior examined. It should be completely white and featureless inside, like a slice of white bread. There should be no trace of yellow or brown which spoil the flavor and especially no sign of a developing mushroom with a stalk, gills and cap.

Remove outer skin if it is tough, then slice.