Delicious Giant Puffball Mushroom Recipes: A Forager’s Guide to Cooking Calvatia Gigantea

Giant puffball mushrooms are an incredible culinary delight! If you’re fortunate enough to stumble upon one of these magnificent fungi in a meadow or at the edge of a forest, prepare for a gourmet experience. Their mild, rich flavor and unique texture make them a versatile ingredient in many dishes. This guide will walk you through safe identification, proper preparation, and a collection of truly delicious puffball recipes to transform your find into a memorable meal. (Jump to recipes.)

This past autumn has been a season of abundance for giant puffball mushrooms at our house. We’ve been discovering these intriguing, alien-looking fungi in a friend’s expansive field, and it has been an absolute joy to experiment with countless puffball recipes. The sheer size and distinctive appearance of these mushrooms sparked an immediate culinary curiosity, leading to many delightful kitchen adventures.

The journey began a few weeks ago when my friend Alex called, asking, “Hey, want to go mushroom hunting? Our forest is bursting with honey mushrooms!”

I couldn’t resist the allure of an outdoor adventure, though I joined with a mix of excitement and apprehension. I’m not naturally a mushroom hunter. In fact, when it comes to wild mushrooms, I’m quite cautious. My parents used to tell us numerous cautionary tales of people suffering agonizing, drawn-out deaths after just one bite – undoubtedly a tactic to deter us kids from haphazardly consuming wild fungi. However, I placed my full trust in Alex. (You can see her in the photos above and below.) She has been foraging for these specific types of mushrooms since she was a child, and I decided it was high time to confront and overcome my ingrained mushroom fears.

Beyond the thrill of the hunt, it was a perfectly beautiful fall day, and I simply longed to immerse myself in the vibrant, leafy forest. That first expedition yielded a half-pail of exquisite honey mushrooms and a few small puffballs. I quickly fried these up with butter, and they were utterly delicious. Then, just last week, we embarked on another foraging trip and truly hit the giant mushroom jackpot! We discovered a prime location deep within her forest, and after a glorious afternoon of searching, I returned home with twigs in my hair and an astonishing haul: four five-gallon pails brimming with honey mushrooms, plus three enormous giant puffballs.

The honey mushrooms were meticulously cleaned, cooked, canned into 35 pints, and several bags were frozen. But it is the puffballs, those magnificent, otherworldly spheres, that I am truly eager to discuss.

Oh, the puffballs… words almost fail to capture their majesty. I had never personally eaten them before (my mother had cooked them previously, but I was always away at the time). Now, I have developed an intense love affair with these colossal fungi. One of these monsters tipped the scales at four pounds, another at an impressive seven and a half pounds, and the largest, a true titan, weighed a staggering fifteen pounds!

If you have never tasted a giant puffball, you are truly missing out on a unique culinary experience. I’m not referring to those small, mature puffballs that release dusty purple spores when stomped on, the kind we often played with as children. No, the key is to harvest giant puffballs when they are young and immature, with an interior that is one uniform mass of dense, pure white flesh. At this stage, they are an absolute delicacy for any mushroom enthusiast. It’s like discovering a gourmet treasure, seemingly dropped by benevolent aliens into a quiet field. The flesh offers a rich, mild mushroom flavor, often described as having a similar umami depth to the cap of a portobello mushroom, but with a uniquely tender yet firm texture. I’ve had immense fun experimenting and developing a diverse array of puffball recipes for you to try.

Foraging and Identifying Giant Puffballs Safely

While not every year offers ideal conditions for puffball growth, this season provided the perfect balance of moisture and warm days. Giant puffballs (Calvatia gigantea) typically emerge in open meadows or along the grassy fringes of forests, often appearing almost overnight. These impressive fungi are an excellent choice for beginner mushroom hunters due to their distinctive appearance and relatively straightforward identification process.

However, caution is always paramount when foraging. There is one crucial look-alike to be aware of when a puffball is still quite small: the highly poisonous amanita mushroom, particularly in its “egg” or “button” stage. The key to safe identification lies in slicing the mushroom vertically in half. If you find a true puffball, its interior will be a solid, uniform mass of pure white flesh, entirely free of any internal structures like gills or a developing stem, which would indicate a dangerous amanita. Furthermore, amanitas remain relatively small. To ensure safety, only collect puffballs that are larger than your fist. When sliced open, if the flesh is consistently pure white and free of any internal markings, you can be confident you have found a safe, edible giant puffball.

Preparing and Preserving Your Puffball Harvest

When you cut into a fresh giant puffball, its texture is akin to a very dense, slightly damp sponge. Before cooking, it’s essential to peel off the outer rind. This can be done by simply pulling it away or carefully cutting it off with a knife. The rind can cause gastrointestinal upset in some individuals, so it’s best to remove it. Crucially, the inside of the puffball must be pure white. If you observe any yellow, brown, or purple discoloration, it signifies that the spores have begun to form, and the mushroom is no longer suitable for consumption.

Fresh puffballs can be stored in your refrigerator for 4 to 5 days. For longer preservation, they can be cooked and frozen. I prepared much of my recent puffball harvest by cubing and lightly sautéing it with a touch of butter and salt. I cooked the cubes until their moisture had evaporated and they began to turn golden brown. After cooling, I packed them into plastic freezer bags. I eagerly anticipate pulling out this treasured stash during the winter months to enrich soups, stews, casseroles, risottos, stir-fries, and even scrambled eggs. This simple preparation locks in their delightful flavor and ensures you can enjoy them long after the foraging season ends.

You can also cook larger slices of puffball and freeze them to use as the base for fantastic gluten-free pizzas (details in the recipe below). Another convenient option is to bread raw puffball slices using the Parmigiana breading technique described further down, and then freeze them. When you’re ready for a quick dinner, simply pull them from the freezer, fry, and then bake. Puffball fries also freeze exceptionally well; from frozen to crispy, they’ll be ready in about 15 minutes, making them a superb appetizer or snack to dip in your favorite sauce.

Cooked puffball has a unique texture, somewhat similar to tofu but softer and more melting, perhaps like a sugarless marshmallow. Its mild, adaptable flavor means you can use puffball just as you would tofu or most other mushrooms in a wide array of recipes. I still have so many culinary ideas I’d like to explore with this magnificent mushroom, so I’m hoping for another abundant puffball season next year!

Versatile Ways to Enjoy Giant Puffballs:

• Diced and Sautéed: A wonderful addition to any pasta sauce, imparting a subtle, earthy richness.
• Raw in Salads: For a fresh, crisp texture, cube raw puffball and toss into your favorite green salads.
• Scrambled Eggs: Dice and sauté puffball, then fold into beaten eggs with fresh chives for an elevated breakfast or brunch.
• Pan-Fried Slices: Cut slices, dip them in a mixture of equal parts soy sauce and water with a dash of sriracha or hot sauce, then pan-fry in butter or oil until golden brown.
• Breaded and Fried: Cubes, strips, or slices, breaded and fried to a crisp perfection.
• Meatless Burgers: Grill or fry thick slabs and serve them on a bun with your favorite burger toppings for a delicious vegetarian option.
• Stir-Fries: Add cubes or strips to your favorite stir-fry recipes for extra texture and umami.
• Italian Inspired: Sauté puffball cubes with onions, peppers, tomatoes, and Italian seasoning for a flavorful side or pasta add-in.
• Lasagna Layer: Use thin slices of sautéed puffball as a creative, gluten-free layer in lasagna instead of pasta sheets.
• Unleash Your Imagination: The possibilities are truly endless with this versatile ingredient!

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Look at These Fantastic Giant Puffball Recipes . . . .

Here are six truly delicious puffball recipes, a testament to how much puffball we’ve been enjoying lately! All of these dishes received rave reviews, but the Puffball Parmigiana, which I’ve prepared three times in the past two weeks (including for a dinner party), was the undisputed favorite in our home. Prepare to be amazed by the versatility and flavor of this incredible mushroom!

1. Puffball Parmigiana

This recipe transforms humble puffball slices into a gourmet, comforting dish. The crisp breading and savory toppings make it an instant crowd-pleaser, perfect for a weeknight meal or an elegant dinner party. It’s a fantastic way to showcase the mild, meaty texture of giant puffballs.

• 2 tablespoons oil
• 4 slices of giant puffball, each about ¾ inch thick and 4 x 4 inches square (2 x 10 x 10 cms)
• ¼ cup (35gms) sweet rice flour or regular all-purpose flour
• ½ teaspoon salt
• 1 teaspoon pepper, divided
• 2 eggs
• ¼ cup (25gms) finely grated Parmesan cheese (the kind that is like a fluffy powder)
• ¼ cup (40gms) instant polenta or fine cornmeal
• ½ teaspoon garlic powder
• 1 cup (240ml) or more of your favourite tomato pasta sauce, bottled or homemade
• about 1½ cups (150gms) shredded mozzarella cheese

Instructions:

Peel the puffball, then slice it into ¾-inch thick pieces and trim them to approximately the size of a chicken cutlet (about 4 inches square).

In one shallow bowl, combine the flour with the salt and ½ teaspoon of the pepper.

In a second bowl, beat the eggs thoroughly with a whisk.

In a third shallow bowl or a rimmed plate, mix together the Parmesan cheese, cornmeal, garlic powder, and the remaining ½ teaspoon of pepper.

Preheat your oven to 350°F (180°C).

Heat the oil in a large skillet over medium heat.

Dip each puffball slice first into the flour, ensuring all sides are coated. Next, dip it into the beaten egg. Finally, coat it completely in the Parmesan cheese mixture, pressing gently to adhere.

Fry the breaded slices in the hot oil for 2 to 3 minutes per side, until they achieve a deep golden-brown color and are crisp.

Arrange the fried puffball slices in a baking pan, leaving at least ½ inch space between them.

Spoon a generous ¼ cup of your favorite tomato sauce down the center of each puffball slice. Pile a heaping ¼ cup of shredded mozzarella cheese on top of the tomato sauce on each cutlet.

Bake for 30 minutes, or until the cheese is bubbling and golden in spots, indicating it’s perfectly melted and slightly browned.

*Freezing Tip: To freeze for later, lay the uncooked, cheese-coated puffball slices onto a parchment-lined cookie sheet, ensuring they do not touch. Freeze them until solid, then transfer to a sealed, heavy-duty, zip-top bag. They can be stored in the freezer for up to 3 months. When ready to cook, fry the slices directly from frozen, then add the tomato sauce and mozzarella, and bake as directed.

Serves 4.

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2. Sweet and Sour Asian Style Puffball

This vibrant Sweet and Sour Asian Style Puffball dish offers a delightful fusion of flavors and textures. The soft puffball cubes absorb the tangy, sweet, and spicy sauce beautifully, while the crunchy nuts provide a fantastic contrast. It’s a quick and satisfying meal that’s sure to impress!

• 2 tablespoons oil
• 1 tablespoon minced ginger
• 3 cloves garlic, minced
• 1 jalapeno pepper (or 1 or 2 Thai chili peppers, or ¼ to ½ teaspoon dried chili flakes), minced with seeds if desired for heat
• 1 onion, diced
• 1 red bell pepper, cut into 1-inch (2cm) cubes
• 1 pound (450gms) diced giant puffball (8 – 10 cups, 1-inch cubes)
• 1½ cups (360ml) chicken broth, divided
• 4 tablespoons (60ml) soy sauce (gluten-free if necessary)
• 3 tablespoons dark brown sugar
• 2 tablespoons white vinegar
• 2 tablespoons cornstarch
• 4 -5 green onions (scallions), sliced on a steep diagonal
• ½ cup roasted, salted peanuts or cashews, coarsely chopped (don’t omit these, as they provide a crucial crunch against the soft puffball)
• Plain cooked rice for serving

Instructions:

Prepare the vegetables:

1. Mince the garlic, ginger, and jalapeno pepper (including seeds for extra heat) or chili pepper/flakes, if using.
2. Dice the onion into medium pieces.
3. Cut the red bell pepper into 1-inch (2cm) cubes.
4. Dice the puffball into uniform 1-inch (2cm) cubes.
5. Slice the green onions on a steep diagonal slant for an appealing presentation.
6. Coarsely chop the nuts.

Heat the oil over medium heat in a large heavy-bottomed saucepan or Dutch oven. Add the minced garlic, ginger, and jalapeno or chili flakes. Cook and stir for 1 minute until fragrant.

Add the diced onion and red pepper. Cook for 5 minutes, stirring occasionally, until the onion becomes translucent and the peppers soften slightly. Then, add the cubed puffball.

In a separate bowl, whisk together 1 cup (240ml) of the chicken broth, the soy sauce, brown sugar, and white vinegar. Pour this flavorful mixture over the vegetables in the pan. Bring to a boil, then reduce heat and simmer for five minutes, stirring occasionally, allowing the flavors to meld.

In a small bowl, stir together the remaining ½ cup (120ml) chicken stock with the cornstarch to create a slurry. Gradually stir this slurry into the bubbling puffball stew. Add the sliced green onions and continue to cook for about 30 seconds, stirring constantly, until the sauce has thickened to your desired consistency.

Transfer the fragrant mixture to a serving bowl and generously sprinkle with the chopped roasted peanuts or cashews.

Serve immediately over hot cooked rice for a complete and satisfying meal.

Serves 4.

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3. Puffball Pizza

Forget traditional dough; these puffball pizzas offer a unique, delicious, and gluten-free crust! The firm, savory puffball slices provide a perfect base for your favorite toppings, allowing the mushroom’s umami flavor to shine through. This recipe is wonderfully adaptable for individual servings or appetizer bites.

• Several slices, ½ – ¾ inch (1-2 cm) thick of giant puffball, peeled – these can be whole cross-section slices for large pizzas, smaller slabs for individual pizzas, or even smaller pieces for appetizer-sized pizza bites.
• Olive oil
• Your favorite pasta sauce or tomato sauce
• Dried oregano
• Your favorite pizza toppings – ham, pepperoni, salami, onions, peppers, tomatoes, etc. (You don’t need to add mushrooms, as the puffball itself provides that wonderful umami mushroom flavor.)
• Shredded mozzarella cheese
• Grated Parmesan cheese (optional)

Instructions:

Cut the required amount of slices from the puffball, and meticulously peel or cut off the outer skin. Brush each side of the puffball slice generously with olive oil.

The puffball slices require pre-cooking and a slight drying out before being used as the pizza crust base. This step is crucial to make them firm enough to hold toppings and prevent them from releasing too much moisture into your pizza. Here are several effective ways to prepare them:

1. Grill: Grill the slices on your barbecue or cook them in a grill pan until they are nicely browned and boast appealing char marks on each side. (On our barbecue, this typically takes about 10 minutes per side on medium heat with the lid open, rotating the slices on a diagonal halfway through on each side to create a classic grill mark grid.)
2. Roast: Roast the slices in a 425°F (220°C) oven. Place them on a metal cooling rack set atop a cookie sheet to allow for even air circulation. Roast for 30 minutes, turning the slices over halfway through the cooking time.
3. Pan-fry: Pan-fry the slices in a skillet. Add a little extra oil and fry them until each side turns a beautiful golden brown. Lay them on paper towel afterwards to absorb any excess oil.

These pre-cooked puffball crusts offer fantastic convenience! You can cook the slices several days ahead and keep them refrigerated until needed. Alternatively, freeze the cooked slices in a sealed, heavy-duty zip-top bag to have quick, gluten-free pizza bases ready anytime. There’s no need to defrost; simply top and bake them directly from frozen!

Place the grilled or prepared puffball slices onto a baking sheet. Spread a thin, even layer of your favorite pasta or tomato sauce onto each slice. Lightly dust with a sprinkling of dried oregano.

Top with your chosen pizza toppings, ensuring they are thinly sliced for even cooking and presentation.

Cover generously with a layer of shredded mozzarella cheese. If desired, lightly sprinkle with grated Parmesan cheese.

Bake in a preheated 400°F (200°C) oven for 15 to 20 minutes, or until the cheese is bubbling and golden in spots, indicating a perfectly cooked pizza.

Let cool for 5 minutes before serving to allow the cheese to set and prevent burns.

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4. Sautéed Puffball with Lemon and Garlic

Sometimes the simplest preparations are the most satisfying. This sautéed puffball recipe allows the natural, mild mushroom flavor to shine, enhanced by fragrant garlic and a zesty burst of lemon. It’s a quick, elegant side dish that pairs beautifully with a variety of main courses.

• 3 tablespoons butter
• 1 onion, diced
• 4 cloves garlic, minced
• ½ teaspoon salt, plus more to taste
• 1 pound (450gms) giant puffball, diced in 1-inch cubes (8-10 cups)
• ¼ teaspoon pepper
• Grated zest and juice of half a lemon
• ¼ cup chopped fresh parsley

Instructions:

Heat the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the diced onion, minced garlic, and ½ teaspoon salt. Sauté for 5 minutes, stirring occasionally, until the onion becomes translucent and softened, releasing its aromatic qualities.

Add the diced puffballs to the skillet. Cook, stirring occasionally, until the puffballs have significantly shrunk in size, released their moisture, and started to turn golden brown in spots. This process usually takes 5 to 10 minutes.

Stir in the pepper and the grated lemon zest. Continue to cook for just 1 more minute, allowing the lemon zest’s fragrance to bloom.

Squeeze the juice of half a lemon directly over the cooked puffballs and sprinkle generously with the chopped fresh parsley. Toss everything together gently. Taste and add more salt if desired, to perfectly balance the flavors.

Serves 4 to 6.

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5. Puffball Fries

Who needs potatoes when you have giant puffballs? These puffball fries are a revelation – crispy on the outside, tender on the inside, and packed with savory Parmesan flavor. Whether baked for a lighter option or fried for indulgence, they make an unforgettable appetizer or snack, especially with a delicious dipping sauce.

• 1 pound (454gms) puffball, cut into thick french fry shaped sticks
• ¼ cup (35gms) sweet rice flour or regular all-purpose flour
• ½ teaspoon salt
• 2 eggs, beaten
• ½ cup (45gms) finely grated Parmesan cheese (the kind that is like a fluffy powder)
• ½ cup (80gms) instant polenta or fine cornmeal
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• Your favorite dipping sauce – or try one of these easy sauces: marinara sauce, currywurst sauce, honey mustard sauce, smoky chipotle sauce, easy curry ketchup, spicy orange mayonnaise

Instructions:

Preheat your oven to 425°F (220°C).

Prepare the puffball by cutting it into thick french fry shapes, approximately ½-inch x ½-inch (1 cm) in width and 3 inches (7.5cm) long.

In one shallow bowl, mix the flour with the salt.

In another bowl, beat the eggs well with a whisk.

In a third shallow bowl or a pie plate, stir together the Parmesan cheese, cornmeal, garlic powder, and pepper, ensuring they are thoroughly combined.

Dip each puffball stick first into the flour mixture, coating all sides. Then, dip it into the beaten egg, gently tapping off any excess. Finally, dip each stick one at a time into the Parmesan cheese mixture, making sure all surfaces are completely covered with the breading.

Lay the coated puffball fries onto an ungreased cookie sheet, ensuring they are not touching each other to allow for even cooking. Bake for 15 to 18 minutes, or until the crust is golden and crispy. Alternatively, for a richer flavor, you can fry them in a skillet with several tablespoons of oil, turning to fry each side until golden brown and cooked through.

*Freezing Tip: To freeze puffball fries for later, lay the cheese-coated puffball sticks onto a parchment-lined cookie sheet, spaced apart. Freeze them until solid, then transfer to a sealed, heavy-duty, zip-top freezer bag. They can be stored in the freezer for up to 3 months. When baking from frozen, they may require an additional minute or two of cooking time.

Serves 4 – 6.

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6. Cheesy Puffball Pasta Bake

This Cheesy Puffball Pasta Bake is the ultimate comfort food, perfect for a cozy weeknight dinner. The mild, creamy puffball cubes blend seamlessly with savory pasta and rich cheese, all baked together in a vibrant tomato sauce. It’s a hearty and satisfying dish that cleverly incorporates this unique mushroom.

• 2 to 3 tablespoons butter or oil
• 1 lb (450gms), 8-10 cups, diced giant puffball (1-inch/2.5cm cubes)
• ½ teaspoon salt
• 1 lb. short pasta – macaroni, fusilli, shells, etc.
• 3 cups (720ml) pasta sauce (tomato-based or cream-based) – a 650ml (22oz jar) + ¼ cup (60ml) of the pasta cooking water works fine, too
• 1 cup (100gm) shredded aged cheddar cheese
• 3 to 4 cups (300-400gms) shredded mozzarella cheese

Instructions:

Set a large pot of salted water to boil for the pasta. Cook the pasta until it is almost done, removing it about 2 minutes before it reaches al dente. It should still be somewhat firm in the center. Scoop out ½ cup of the pasta cooking water and set aside, then drain the pasta.

While the pasta water is heating and the pasta is cooking, heat the butter or oil in a large skillet. Add the puffball cubes and ½ teaspoon salt. The pan will seem very full initially, but the puffballs will shrink considerably as they cook. Sauté, stirring occasionally, until the puffballs have released and evaporated their moisture, and the cubes have turned golden in spots, a process that takes approximately 10 minutes.

In a large mixing bowl, gently toss together the cooked puffballs, the partially cooked pasta, the pasta sauce, the reserved ½ cup of pasta water, and the shredded aged cheddar cheese. Ensure all ingredients are well combined and coated.

Tip the entire mixture into a greased 9×13 inch baking pan or casserole dish. Cover the top with a liberal, even layer of shredded mozzarella cheese.

Bake at 350°F (180°C) for about 30 minutes, or until the cheese is bubbling and golden in spots, indicating a perfectly melted and slightly crisped topping.

Serves 6.

Discover More Incredible Puffball Creations

Our puffball recipe adventures continue! We’ve added even more fantastic ways to savor this unique mushroom. From crispy schnitzel to creamy Alfredo and savory patties, these newer additions further highlight the versatility of the giant puffball in a range of comforting and impressive dishes.

Or try this fantastic ‘Puffball Schnitzel with Sage and Onion Gravy’:

Or how about this creamy ‘Puffball Alfredo’?

Or these simple but utterly delicious Puffball Patties?

Maybe you’d like a slice of this quiche-like Easy Crustless Puffball Pie? 

Guten Appetit!

We hope these recipes inspire you to explore the culinary potential of the giant puffball mushroom. Its versatility and mild, rich flavor make it a true treasure for any home cook or adventurous eater.

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Here are some additional puffball recipes, from other sites, you might also like to explore:

Puffball Mushroom Burgers

Tempura Battered Puffball

Giant Puffball Mushroom Crust Pizza

Battered & Fried Puffballs

Sichuan Stir Fry Puffballs

Parmesan Puffballs, Chicken with Puffballs, Puffballs with Scallops & Broccoli