Giant Puffbal (part 2)

Description:

The classification of this species has been revised in recent years, as the formerly recognized class Gasteromycetes, which included all puffballs, has been found to be polyphyletic. Some authors place the giant puffball and other members of genus Calvatia in order Agaricales. Also, the species has in the past been placed in two other genera, Lycoperdon and Langermannia. Recently, some members of the genus Calvatia have been re-located into the genus Handkea.

Habitat:

This is part 2 of 2 most puffballs are already matured and beginning to disolve (release spores) above --> 1st.pic.= the group of puffballs 2 pic.=one young;one a little bit matured (already unedible); 3 pic= two puffballs (matured) just opend 4-5 pic = puffballs matured and one old already open and fallen apart

Notes:

All members of the true puffball family are considered edible when immature, but can cause digestive upset if the spores have begun to form, as indicated by the color of the flesh being not pure white (first yellow, then brown). Immature gilled species still contained within their universal veil can be look alikes for puffballs. -The meat of giant puffballs tastes very similar to tofu or melted cheese when cooked. To prepare, remove any brown portions and tough skin, which sometimes peels off easily. Do not soak in anything. Puffballs may be sauteed, broiled, or breaded and fried; they do not dehydrate well, but may be cooked and then frozen